MUFFALETTA OLIVE SALAD

Garlic-250x189AMAZING MUFFALETTA OLIVE SALAD
(The name of the recipe is “salad” but I served it as an appetizer on crackers or
baguette slices.)  CLICK for PDF
1 (6 oz.) can black olives – drained (reserve brine)
1 (6 oz.) can pimento stuffed green olives – drained (reserve brine)
1 (14 oz.) can artichoke hearts – drained and chopped
1 onion, chopped
3 stalks celery, chopped
1 clove garlic
1 T capers, rinsed and chopped
¼ cup Italian dressing
2 T olive brine as needed
Salt and pepper to taste
Combine first 7 ingredients in food processor. Process until all ingredients are uniform
size – no larger than popcorn kernels. Stir in Italian dressing. Add equal amounts of
olive (black and green) brine to equal 2 T or to taste. Chill at least 12 hours.
(When I first tasted this, I thought the onion flavor was overpowering and I vowed not to
use as much the next time. However, after it was refrigerated for the 12 hours, the
onion flavor was not nearly as overwhelming.)
Enjoy!
Marcia Switenki
Herb Society

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