Muffaletta Olive Tapenade - Salad

Recipe by Kobe Roux
READY IN: 30mins
YIELD: 3 gallons




  • Drain all the water from the olives and the peppers.
  • In a large bowl, combine the green olive slices, olive oil, vinegar, garlic, salt and spices.
  • In another large bowl, combine the peppers and kalamata olives.
  • Stir both bowls thoroughly.
  • Pulse the peppers and kalamata olives in a food processor or Robot Coupe until roughly chopped.
  • Combine the pulsed olives and peppers with the green olives and oil. Mix thoroughly.
  • Transfer all contents into canning jars and seal according to safe canning procedures.
  • Makes a bunch of olive salad, but when you live too far from New Orleans to buy it and the cost is $90 for 4-quarts of the Original from Central Grocery -- you make it. BTW, this recipe uses real olive oil like they used in the old days. Now it's canola oil in the store-bought versions.
  • I'm not a fan of giardiniera so this recipe is missing it. I did replace it with Peppadew peppers and loved the result. If you'd like to use giardiniera, just replace the amount of peppadew peppers used.