Olive Salad for Muffuletta

This recipe is kluged together from about 4 recipes. I’m quite happy with how it turned out. As always, I like to use a blend of olive oil and another lighter oil in any application made to be eaten cold. You could use canola or in this case I used Thrive. I go about 50% of each.

For seasonings I used a teaspoon and a half of onion powder (if you’re wondering why nearly all my recipes have onion powder, it’s because onion powder is high in umami), two teaspoons Italian seasoning, half teaspoon fennel, half teaspoon black pepper, and quarter teaspoon cayenne pepper (you’d want to adjust this to taste, I use lower-heat cayenne pepper)

About an eighth of a cup each of finely diced celery, red onion, and red and yellow peppers. Many recipes call for pimento rather than the fresh peppers, but I really liked the crunch (also. I didn’t have any pimento and I had some mini mixed color peppers. Honestly though, I wouldn’t do it differently the next time. I was very happy with how it turned out).

Add these vegetables with quarter cup (each) chopped green and Kalamata olives. You can use any black olives, but these are so flavorful. We buy them in bulk and literally just eat them as snacks. The kids can’t get enough of them, and the fact that they are pitted makes the whole thing so much more convenient.

Add half cup mixed oils, quarter cup good red wine vinegar, spices, 3 minced cloves of garlic, and mix together.

Yuuuuummmmm.

The whole thing almost fit in a half-pint Ball jar (using these lids is incredibly convenient). I’m not going to lie, I ate the last couple of tablespoons and they were delicious. So crunchy and flavorful. I put the jar in the fridge overnight waiting for the main event…the muffuletta.

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Olive Salad for Mufulleta

Olive Salad for Mufulleta a zippy condiment

Course: Condiment

Cuisine: American

Servings: 4

Ingredients

• 1/4 cup canola or Thrive or any light oil
• 1/4 cup olive oil
• 1/4 cup good red wine vinegar
• 1/8 cup finely diced celery onion (I used Bermuda), and fresh bell peppers (I used yellow and red)
• 1/4 cup each diced black and green olives. I used pitted Kalamata olives Chopped
• 2 teaspoons Italian seasoning
• 1 1/2 teaspoon onion powder
• 3 cloves minced garlic
• 1/2 teaspoon ground fennel
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (adjust to taste

Instructions

• Combine oil, vinegar and spices. Chop vegetables and olives and combine with oil/vinegar mixture. Allow to chill overnight.