New Orleans-Style Olive Salad Recipe

Name: New Orleans-Style Olive Salad Recipe
Total time: 5 min
Yield: 1 1/2 cups
Ingredients: 3/4 cup pitted mixed oil-packed olives; 1 tablespoon capers; 1/4 cup chopped roasted red peppers; 2 tablespoons parsley leaves; 1/2 cup giardiniera (Italian-style pickled vegetable salad); 1 medium garlic clove, minced (about 1 teaspoon); 1 tablespoon red wine vinegar; 3 tablespoons extra-virgin olive oil

This is our take on the classic olive salad used for topping muffuletta sandwiches. The combination of olives, capers, and roasted peppers is at once sweet, salty, and tart. If a muffuletta isn't on your horizon, this quick salad also makes a fantastic burger or pizza topping.

Active: 5 mins

Total: 5 mins

Makes: 1 1/2 cups

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3/4 cup pitted mixed oil-packed olives
1 tablespoon capers
1/4 cup chopped roasted red peppers
2 tablespoons parsley leaves
1/2 cup giardiniera (Italian-style pickled vegetable salad)
1 medium garlic clove, minced (about 1 teaspoon)
1 tablespoon red wine vinegar
3 tablespoons extra-virgin olive oil

Combine olives, capers, peppers, parsley, giardiniera, and garlic in the bowl of a food processor. Pulse to chop until no pieces larger than 1/2-inch remain. Alternatively, chop by hand. Transfer to a bowl. Add vineger and olive oil and stir to combine. For best results, let olive salad rest overnight before using.

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