Olive Salad Clone

"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."
 
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photo by Sageca photo by Sageca
photo by Sageca
photo by Sageca photo by Sageca
Ready In:
25hrs
Ingredients:
16
Yields:
2 quarts
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ingredients

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directions

  • Whisk together reserved olive brine, oregano,pepper and vinegar until well combined. Whisk in olive oil in a slow steady steam.
  • Chop first seven ingredients. Look at my picture to give you an idea of the appearance. Blend all ingredients in a bowl.
  • Pour dressing over salad and refrigerate at least 24 hours to allow the flavours to blend. Seal in jars.
  • Keep in refrigerator.
  • 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.
  • Cooking time means refrigerator time.
  • 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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Reviews

  1. Awesome olive salad! I scaled this back to .25 and found that it was very easy to make - the toughest part was waiting for the flavors to mingle, but I'm sure glad I did! I was running low on kalamata olives so reduced them and used more green olives to make up for it. Since I made just enough to eat within a week or so, I didn't seal this in jars, just put it in a container with a tight fitting lid. I served with Recipe#304628 and they were a wonderful combination. Wouldn't change a thing! Made for ZWT4.
     
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RECIPE SUBMITTED BY

I love to cook, read recipe books and food magazines,spend time in kitchen stores, grocery stores, gourmet shops, learning new cooking techniques, trying new kitchen gadgets,tasting exotic foods,enjoying a wonderful meal. I've always had a herb garden; now I have containers on my patio with my must have herbs. It seems, everything tastes better with fresh herbs!
 
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