MAKES: 5¼ cups (¼ cup per serving) · PREP TIME: 10 minutes, plus 1 hour to chill
If you have ever been to New Orleans, then you know that just about every menu you see has muffuletta on its pages. One of the things that makes muffuletta so uniquely special in the sandwich world is the olive salad. It’s paired with delectable meats and cheeses and piled high on a giant round Sicilian sesame bun. There is nothing like it in the world. But if you ask me, the star of the show is the olive salad. I keep a jar of this in my refrigerator at all times. I love to put it on salads, sandwiches, eggs, and lettuce wraps, or even just eat it with a spoon!
INGREDIENTS
• 1½ cups giardiniera
• 1 cup pimiento-stuffed green olives
• 1 cup pitted Kalamata olives
• ½ cup pepperoncini, stems removed
• ¼ cup roasted red peppers
• ¼ cup red wine vinegar
• ¼ cup olive oil
• 4 cloves garlic, peeled
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon ground black pepper
• Pinch of red pepper flakes
• ⅓ cup capers
SPECIAL EQUIPMENT:
Food processor or high-powered blender
DIRECTIONS
1. Put the giardiniera, green and Kalamata olives, pepperoncini, roasted red peppers, vinegar, olive oil, garlic, basil, oregano, black pepper, and red pepper flakes in a food processor or high-powered blender. Pulse until all the ingredients are in small pieces about the size of the capers.
2. Stir in the capers.
3. Cover and refrigerate for at least 1 hour before serving. Store leftovers in the refrigerator for up to 3 weeks.
PER SERVING:
CALORIES: 25
FAT: 2.6g
PROTEIN: 0.1g
TOTAL CARBS: 0.5g
FIBER: 0.1g
NET CARBS: 0.4g
