Nola Cuisine

This is a version of the New Orleans classic sandwich, the muffuletta. The classic place to find this is the Central Grocery on Decatur across across from the Mississippi.

• 1 1/2 Cups Green Olives, Pitted
• 1/2 Cup Calamatta Olives (or Black) Pitted
• 1 Cup Gardiniera (Pickled Cauliflower, carrots, celery, Pepperoncini)
• 1 Tbsp. Capers
• 3 each Fresh Garlic cloves, thinly sliced
• 1/8 Cup Celery, thinly sliced
• 1 Tbsp. Italian Parsley, finely chopped
• 1 Tbsp. Fresh oregano (When I have it in my garden) or 2 tsp. dried
• 1 tsp. Crushed red pepper flakes
• 3 Tbsp. Red Wine Vinegar
• 1/4 Cup Pimientos (Roasted Red Peppers)
• 1 Tbsp. Green Onions, thinly sliced
• Kosher Salt Freshly Ground pepper To Taste (salt may not be necessary)
• Crush each olive on a cutting board with your hand. Combine all ingredients.
• Cover with Extra Virgin Olive Oil about 1 - 1 1/2 Cups
• Put into a bowl or jar, cover and let the flavors marry for about a week.

1. Crush each olive on a cutting board with your hand. Combine all ingredients.
2. Cover with Extra Virgin Olive Oil about 1 - 1 1/2 Cups
3. Put into a bowl or jar, cover and let the flavors marry for about a week.

• Make this at a few days ahead, as it improves with age.
• Use good quality olives
• Can also make your own Roasted Red Peppers
• This Olive Salad Recipe makes enough for one Muffuletta and a few Olive Salad Bruschettas