Olive Salad for Muffuletta
I love this olive mix. It is very accommodating so add or subtract as you wish. The flavor will improve after it sits a day and is great just as a dip with crackers or bread or, well, right from the jar.
Ingredients
The ingredients
- 1 C Picholine olives
- 1 C Kalamata olives
- 1/2 C Extra Virgin Olive Oil
- 3 T Balsamic Vinegar
- 1/3 C Fresh chopped Italian parsley
- 2 t Fresh chopped oregano or marjoram
- 2 cloves Chopped garlic
- 1 each Roasted, peeled red bell pepper
- 2 T Chopped capers rinsed
- as needed Salt and pepper
Instructions
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Chop the olives-watch for pits.
Dice the red bell pepper into small pieces.
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Mix all the ingredients together in a bowl. Taste and adjust seasoning.
Store in resealable glass jar in the cooler.
Recipe Notes
The important part for the olive salad is color and flavor. If you can't get or don't like these specific olives, that's okay. Use what you do like. You don't even have to use both colors.
If you prefer a zippy salad, add some red pepper flakes or other heat. Add small diced red onions or rosemary. Make it so you love it.
If you can find salt packed capers, get them. Here's a link. I say there is not comparison and they are so worth it.