Muffuletta Olive Salad
Ingredients
- 1 cup pitted green olives such as Castelvetrano or Spanish
- 1 cup pitted Kalamata olives
- ½ cup giardiniera drained
- ¼ cup roasted red peppers drained
- ¼ cup pepperoncini peppers drained
- 2 tablespoons capers drained
- 2 cloves garlic
- 2 tablespoons fresh parsley
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes optional
- ¼ teaspoon freshly ground black pepper
- ½ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
Instructions
Mise en Place
- Roughly chop the green olives.
- Roughly chop the Kalamata olives.
- Finely chop the giardiniera.
- Dice the roasted red peppers.
- Slice the pepperoncini into thin rings or finely chop.
- Mince the garlic.
- Finely chop the parsley.
- Drain all pickled ingredients thoroughly before chopping.
Prep
- In a medium mixing bowl, combine the olives, giardiniera, roasted peppers, pepperoncini, capers, garlic, parsley, oregano, red pepper flakes, and black pepper.
- Stir together the olive oil, red wine vinegar, and lemon juice.
- Pour the dressing over the chopped mixture and stir until everything is evenly coated.
- Transfer to a clean glass jar or airtight container.
- Refrigerate for at least 24 hours before using to allow the flavors to meld.
- Stir before serving. The olive oil may solidify slightly in the refrigerator; let the salad sit at room temperature for 15–20 minutes before serving if needed.
Notes
- Properly refrigerated, the olive salad keeps for approximately 2 weeks.