Olive Salad (Primarily for Muffuletta)

  1. Some people cut everything by hand very carefully.
  2. I am more likely to use a food processor, being careful not to process to much.
  3. Keeping it course is a good idea.
  4. Let the flavors marry for at least 24 hours.
  5. A full week will give you a richer flavor.

pimento stuffed olive, olive, pepperoncini peppers, celery, red onion, capers, red wine vinegar, red pepper, green onion, garlic, oregano, fresh parsley, black pepper, lemon juice, olive oil

Taken from www.food.com/recipe/olive-salad-primarily-for-muffuletta-466977 (may not work)

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