“A few years ago I tasted the olive salad on the Muffuletta in N'awlins and I knew I had to learn to make it. After many trials and errors I think maybe this one is pretty close.We eat it on and with just about anything.”
READY IN:
25hrs
YIELD:
2 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk together reserved olive brine, oregano,pepper and vinegar until well combined. Whisk in olive oil in a slow steady steam.
  2. Chop first seven ingredients. Look at my picture to give you an idea of the appearance. Blend all ingredients in a bowl.
  3. Pour dressing over salad and refrigerate at least 24 hours to allow the flavours to blend. Seal in jars.
  4. Keep in refrigerator.
  5. I use my processor on the Pulse Mode to chop my ingredients; be careful not to pulverize them; you have to be able to see what you are enjoying.
  6. Cooking time means refrigerator time.
  7. I'm sure folks from that area might find my recipe strange but I tried to bring back that special taste here @ home.

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