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New Orleans Creole Olive Salad

The essential condiment for authentic Muffaletta sandwiches (Central Grocery style). Coarsely chopped green and black olives marinated with giardiniera, capers, garlic, dried oregano, and olive oil.

Ingredients

  • Pitted Green Queen / Castelvetrano Olives1.5 cups (coarsely chopped)
  • Pitted Kalamata / Black Olives1 cup (coarsely chopped)
  • Italian Giardiniera (Pickled Vegetables)1 cup (finely chopped)
  • Capers (Rinsed & Drained)2 tbsp
  • Fresh Garlic (Minced)3 cloves
  • Dried Oregano & Red Pepper Flakes1 tbsp oregano, 1/2 tsp flakes
  • Olive Oil & Canola Oil Blend (50/50)180ml (3/4 cup)
  • Red Wine Vinegar2 tbsp

Preparation

  1. Pulse green olives, black olives, drained giardiniera, and capers in a food processor until coarsely chopped (do not puree).
  2. Transfer to a glass bowl or jar. Add minced garlic, dried oregano, red pepper flakes, red wine vinegar, and the oil blend.
  3. Stir thoroughly to combine, ensuring all vegetables are completely submerged in oil.
  4. Seal tightly and marinate in refrigerator for at least 24 to 48 hours before using so flavors meld.

Used In

Fig & Goat CheeseMargheritaMediterraneanPotato & RosemarySupremeTomato Pie (The Original)Truffle MushroomVeggieWhite Pizza