AMAZING 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