Muffuletta Dressing

Recipe by Toby Jermain
READY IN: 30mins




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