Muffuletta Olive Salad
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
A briny, bright, spicy olive spread to go with crackers, in sandwiches or to top grilled fish, chicken and pork. This traditional New Orleans favorite is a bold pop of flavor! Recipe is adapted from The Encyclopedia of Cajun and Creole Cuisine.
- 1 large red bell pepper
- 1/2 cup green olives
- 1/2 cup black olives
- 1/2 cup capers
- 1/2 cup cocktail onions
- 1 stalk celery roughly chopped
- 1 8 ounce can artichoke hearts
- 1 1/2 teaspoons celery seed
- 2 teaspoons dried oregano
- 2 1/2 tablespoons minced garlic
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
Preheat the oven to 400°. Place bell pepper on a sheet pan lined with foil or parchment paper and roast until skins are blackened and flesh is soft, about 25-30 minutes. Transfer the bell pepper to a small bowl and cover with plastic wrap.
Let the pepper rest until cool enough to handle. Remove the skin, stem, seeds and membrane and discard. Place the flesh of the pepper into a food processor.
Add the remaining ingredients and pulse until well chopped. Transfer to a storage container and refrigerate overnight for the flavors to marry.
Use in a classic Muffuletta Sandwich, or spread on crackers with goat cheese for an appetizer. Spoon a bit onto grilled chicken, fish or pork.
Calories: 162kcal | Carbohydrates: 4g | Fat: 16g | Saturated Fat: 2g | Sodium: 574mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 790IU | Vitamin C: 27.7mg | Calcium: 36mg | Iron: 0.9mg