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INGREDIENTS for Olive Salad for Muffaletto
1/8 to 1/4 cup Garlic, chopped 1 lb. diced celery 2 cups Calamata Olives, drained and chopped (Make sure you rinse & drain olives well) 2 cups black olives, drained and sliced (Make sure you rinse & drain olives well) 2 cups Spanish olives drained and sliced (Make sure you rinse & drain olives well) 1/2 to 3/4 cups roasted red peppers, drained and cut up 1 1/2 cups extra virgin olive oil pinch of salt pepper to taste 1 shredded carrot
PROCEDURE: Combine all ingredients in a jar to marinate.
This recipe is what I use but you can vary it with different vegetables. The main thing is that you allow the vegetables and olives to be on the dry side and the fresh garlic and extra virgin olive oil gives this a great flavor. My other used to sprinkle some fennel seeds in hers. It should be made to satisfy your taste.