kyle Now you really have my curiosity peaked.
Muffuletta Olive Salad
For the olive salad:
1 gallon large pimento stuffed green olives, slightly crushed and well drained
1 quart jar pickled cauliflower, drained and sliced
2 small jars capers, drained
1 whole stalk celery, sliced diagonally
4 large carrots, peeled and thinly sliced diagonally
1 small jar celery seeds
1 small jar oregano
1 large head fresh garlic, peeled and minced
1 teaspoon freshly ground black pepper
1 jar pepperoncini, drained (small salad peppers) left whole
1 pound large Greek black olives
1 jar cocktail onions, drained
I mix everything and then do a light chop in a food processor, just pulsing a couple of times. Transfer to gallon jar and top with olive oil. Will keep in the refrigerator for a good 6 months.
Thanks Chef I’m going to have to try this and the bread. The bread sounds like something we use to get on Fisherman’s Wharf in the 70’s.
Chef Sounds amazing man, I really really want to try this.
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
Jonathon just FYI I saw a big jar of prepared Muffuletta at Costco.