Living in Missouri for part of the year, there are some things that I just cannot get here, so Ive learned to improvise a bit. This homemade olive salad is so good that even when Im in Louisiana, I make it myself now. HOME MADE OLIVE SALAD 1 1/2 cups green pimento olives 1/2 cup black olives (pitted) 1 tblsp. Capers 3 cloves garlic thinly sliced or minced 1/8 cup celery thinly sliced 1 tblsp. Italian parsley finely chopped 2 tsp. dried oregano 1 tsp. crushed red pepper flakes 3 tblsp. Red wine vinegar 2 stalks green onion thinly sliced Fresh ground black pepper 1 1/2 cup extra virgin olive oil Red bell pepper roasted to remove skin and seeds then chopped up. Drain olives and chop in blender on pulse just a couple of times. Dont chop up too fine. Its ok to have a few whole olives in there. Mix olives with remaining ingredients and refrigerate. Tastes best after about 1 week of flavors melding. I like to make my muffulettas on good Louisiana french bread because its not so doughy. Cut bread in half lengthwise. On one side of bread brush a little olive oil and add salami and ham. On the other side of bread put olive salad and mozzarella cheese. Put on a pan open face style in the oven until cheese melts and bread is crispy. You can also use this olive salad on a bed of romaine lettuce topped with croutons and grated parmesan cheese and a sprinkle of olive oil for a really good Italian salad. You can add chopped anchovies to this if you like, but some people just dont like anchovies. (I do).
Posted on: Tue, 18 Nov 2014 00:06:01 +0000
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