Muffuletta Olive Salad or Spread -

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Muffuletta Olive Salad or Spread

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By Cheri Sicard

Posted July 23rd, 2007

FabulousFoods.com Recommends: Tom Fitzmorris's New Orleans Food: More than 225 of the City's Best Recipes to Cook at Home (New Orleans Cooking), by Tom Fitzmorris, (2006, Stewart, Tabori and Chang)

Tom Fitzmorris's New Orleans Food: More than 225 of the City's Best Recipes to Cook at Home (New Orleans Cooking)

Servings:	10
Author Notes:	Although technically a salad, this recipe is usually served as a spread, as a basis for New Orleans' famous Muffuletta Sandwich. However, it is a versatile ingredient that can be used to season pastas, vegetable and meat dishes as well. Think of using this much in the same way you could use pesto. You can find Giardiniera in Italian markets and in the pickle sections of most supermarkets.
Ingredients:	1/2 cup black brine cured olives, such as kalamatas 1/2 cup green olives 1 cup finely chopped celery, with leaves 1 cup Giardiniera (Italian pickled vegetables) 1/3 cup chopped fresh Italian parsley 3-4 clove garlic 1/4 cup olive oil 1/2 - 1 teaspoon freshly ground black pepper
Instructions:	Pit olives (if necessary) and combine all ingredients in the bowl of a food processor. Process until mixed, but still somewhat chunky -- do not puree (see photo). For the best flavor, cover and refrigerate for a few hours before using.

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