Muffaletta Olive Salad

Ingredients 

  • 1 gallon, large pimento stuffed olives, crushed slightly and drained

  • 1 large jar pickled cauliflower, drained

  • 2 jars capers, drained

  • 1 whole stalk of celery and leaves, sliced diagonally

  • 4 large carrots, sliced diagonally

  • 4 tablespoons dried celery seeds

  • 4 tablespoons dried oregano

  • 1 large head garlic, peeled and finely chopped

  • 1 teaspoon freshly ground pepper

  • 1 jar pepperoncini, drained

  • 1 pound large, pitted Greek black olives, drained

  • 2 ½ cups extra virgin olive oil

  • ¼ cup red wine vinegar

Directions

Mix together the olive oil and the red wine vinegar. Combine remaining ingredients in a large bowl. Mix well. Place in a large jar and cover with the oil and vinegar mixture. Refrigerate for 24 hours before serving.  Keep refrigerated until all used. May be used for both muffalettas and Italian salad.

Food, CookingPoppy TookerPoppy Tooker, Louisiana Eats, Louisiana Eats!, Muffaletta Olive Salad, Muffaletta, sandwich, pepperoncini, olive, olive oilComment