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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Olive Salad (Muffuletta) Recipe

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This recipe for Olive Salad (Muffuletta) is from The Tippit Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 jar Mixed pickled vegetables, drained, 1 qt. jar*
1 each Red Onion, quartered
1 jar Pitted green olives, drained, 16 ounce jar
1 can Medium pitted ripe olives, drained, 6 ounce canola oil
¼ cup Pepperoncini salad peppers, sliced
2 Tbs Capers
1 Tbs Garlic, minced
½ cup Olive oil
1½ tsp Dried parsley flakes
1 tsp Dried Oregano
1 tsp Dried Basil
½ tsp Ground Black Pepper
1 jar Roasted red bell peppers, drained and coarsely chopped, 7¼ ounce jar

Directions:
Directions:
Drain pickled vegetables, reserving ¼ cup liquid. Pulse in a food processor, pickled vegetables 4 times or until coarsely chopped; pour into a large bowl. Pulse onion 4 times or until coarsely chopped; add to pickled vegetables. Pulse olives and salad peppers 4 timesor until coarsely chopped; add to vegetables. Stir in capers, next 6 ingredients, reserved ¼ cup pickled vegetable liquid, and if desired chopped red peppers. Cover and chill 8 hours. Chill leftover mixture up to 2 weeks. Makes 6 cups. * NOTE: We used mixed pickled vegetables that contained cauliflower, onions, carrots, peppers, and celery.
Number Of Servings:
Number Of Servings:
1
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Muffuletta Olive Salad, Make ahead, chill for 8 hours.

 

 

 

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