Muffuletta Dressing

This recipe is the result of numerous attempts to duplicate (and improve on) a famous New Orleans sandwich. Prep time does not include setting time.

• Ready In: 30 mins
• Yields: 7 cups, about

Ingredients

• 1  cup  drained pitted kalamata olive, chopped (or other brine cured Mediterranean)
• 1  cup  drained pitted mediterranean style green olives, chopped
• 1 (10 ounce) jar  chopped  pimento stuffed olives, brine reserved
• 1  large onion, chopped
• 4  stalks celery, chopped
• 1⁄2 cup  chopped red sweet bell pepper
• 6 -8  garlic cloves, minced, more to taste
• 3  tablespoons  drained capers, chopped
• 1  cup  giardiniera, chopped, 1/4 cup brine reserved (Italian pickled vegetables)
• 1⁄2 cup  mild  pepperoncini pepper, chopped, 1/4 cup brine reserved (Italian pickled peppers)
• 3  tablespoons  chopped fresh oregano or 1  tablespoon dried oregano leaves
• 3  tablespoons  chopped fresh basil or 1  tablespoon dried basil
• 1  tablespoon  chopped fresh thyme or 1  teaspoon dried thyme
• 1  teaspoon fresh ground black pepper
• 1 (2 ounce) can anchovy fillets, drained, rinsed, and finely chopped (optional)
• 1  teaspoon dry mustard
• 1⁄2 cup wine vinegar
• 1  cup extra virgin olive oil
•  additional garlic or  fresh ground black pepper

Directions

1. Vegetables can be chopped not too fine in a food processor, but much better done by hand.
2. Combine all vegetables in a medium bowl.
3. Toss with oregano, basil, thyme, and black pepper.
4. Add 1/4 cup olive brine, Giardineria brine, and peperoncini brine, and toss again to combine.
5. Let sit for 1-2 hours.
6. Drain thoroughly, but carefully, to minimize loss of herbs, discarding brine.
7. Return to bowl.
8. In a small bowl, thoroughly combine chopped anchovy fillets, dry mustard, and wine vinegar, and let sit for 10 minutes.
9. Whisk rapidly while adding olive oil in a slow, steady stream until emulsified.
10. Pour dressing over vegetable mixture, and toss to combine thoroughly.
11. Cover, and refrigerate overnight.
12. Bring to room temperature, taste, and adjust amount of garlic and black pepper as desired.
13. We like lots of garlic!
14. Spoon mixture into a sealable container, and refrigerate.
15. Bring to cool room temperature, just enough for olive oil to liquify, and mix thoroughly just before serving.
16. Serving Suggestions: Muffulettas, obviously!
17. Cut Kaiser rolls or really big, round French rolls in half horizontally.
18. Brush cut sides with a little of the liquid from the dressing.
19. Cover bottom of the split rolls with lots of thinly sliced ham, salami, and provolone cheese.
20. Top with several tablespoons of olive dressing and the top of the roll.
21. Salad dressing- Combine some of the olive dressing with more olive oil and wine vinegar.
22. Serve with mixed green, bell peppers, onions, croutons, cheese, etc.
23. Spread or Dip- Combine 1/2 cup olive dressing with softened cream cheese.
24. Serve with assorted crackers.
25. Thin with some of the brine to use as a dip for veggies and/or chips.
26. It’s better as a spread on crackers or Melba toast than as a dip, however.