Olive salad for muffellato?

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muffellato

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muffellatio - FIFY

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Muffellatitio. FIFY.

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Thanks to everyone for the helpful recipes.

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Muffuletta Olive Salad Recipe
This is my version of the Olive Salad for the New Orleans Cuisine classic sandwich, The Muffuletta! My friend Tom and I always make at least one stop at the Central Grocery on Decatur during a visit for Mardi Gras. Grab a Muffuletta Sandwich, a beer in a go cup and sit up at the Riverwalk to watch the barges roll by on the Mississippi, or just sit in the street like a common Hobo, depending on how hungry you are. Back to the recipe, I would make this at least a week ahead, it improves with age. Use good quality olives, Hey, good quality everything, right! I'm fortunate enough to have a great Italian market, about a mile from my house called Ventimiglia's. I also make my own Pimientos, the jarred variety are mushy, and they're super easy to make; recipe follows. This recipe makes enough for a Muffuletta and a few Bruschetta (recipe follows):

Muffuletta Olive Salad

1 1/2 Cups Green Olives, Pitted
1/2 Cup Calamatta Olives (or Black) Pitted
1 Cup Gardiniera (Pickled Cauliflower, carrots, celery, Pepperoncini)
1 Tbsp. Capers
3 each Fresh Garlic cloves, thinly sliced
1/8 Cup Celery, thinly sliced
1 Tbsp. Italian Parsley, finely chopped
1 Tbsp. Fresh oregano (When I have it in my garden) or 2 tsp. dried
1 tsp. Crushed red pepper flakes
3 Tbsp. Red Wine Vinegar
1/4 Cup Pimientos (Roasted red peppers) Recipe follows
1 Tbsp. Green Onions, thinly sliced
Kosher Salt & Freshly Ground pepper To Taste (salt may not be necessary)

Crush each olive on a cutting board with your hand. Combine all ingredients. Cover with:

Extra Virgin Olive Oil about 1 - 1 1/2 Cups

Put into a bowl or jar, cover and let the flavors marry for about a week.

Roasted Red Peppers (Pimientos)

Preheat the oven to 425 degrees

Place 2 Red bell Peppers (remove the blasted sticker!) on a baking sheet, place in the oven. In 15-20 minutes flip it over. Leave it in the oven for another 15-20 minutes. Remove from the oven, place in a container and cover with plastic wrap. Let stand for about 10-15 minutes, this makes the skin come off more easily. Uncover and remove all of the skin. Run under cold water, remove the stem and seeds, careful they're hot! Refrigerate. Great in a number of dishes, Paella, Jambalaya, Sauteed Chorizo or Andouille, Olive salad, you name it.

Something I found from googling Olivia salad/Tigerdroppings.

Was trying to avoid these type of recipes, which always start with a pretentious soliloquy about the one time they went to Mardi Gras/jazz fest. His local Italian Market is in Michigan. I do appreciate the honest attempt to help.

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Just buy the Central Grocery olive salad and give your boyfriend fellatio

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If this was available in my local area, I wouldn’t have asked the question. Fellatio? Is that similar to gelato? You’re quite the cunning linguist.

Too late. Just made a shite ton of olive salad after mentally combining/averaging the recipe from 2-3 web sites. It looks about right.. Letting it marinate overnight and will sample it on bread tomorrow to make sure it tastes at least in the ballpark.

I like the Boscoli olive salad better than the Central Grocery one. And you should be able to find it anywhere.

Cannatello Grocery. Dang good.

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Boscoli olive salad

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Love that stuff!