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Myesha's Muffuletta Olive Salad
Taste of Treme Cookbook, Todd-Michael St. Pierre
The olive salad for the New Orleans classic sandwich, the Muffuletta
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Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course
Sauces & Condiments
Cuisine
American
Servings
3
Ingredients
1
cup
pitted green olives
1
cup
Kalamata or black olives
1
Cup
fine cut gardiniera
2
tbsp
capers
drained and rinsed
2
garlic cloves
thinly sliced
4
tbsp
thinly sliced celery
1
tbsp
finely chopped parsley
1
tbsp
fresh oregano
2
tbsp
thinly sliced green onions
1 4-
oz
jar pimientos peppers
1/3
cup
extra-virgin olive oil
recipe calls for 1 cup
Salt & black pepper
Instructions
Finely chop the green olives and the Kalamata or black olives. In a large bowl, stir together all the ingredients. Cover with the olive oil.
Transfer the salad to a large jar with a lid. Refrigerate for at least 4 days, so the flavors have a chance to fully mingle, or up to 3 months.