This flavorful olive condiment is a delicious addition to muffuletta sandwiches. It’s packed with a variety of chopped olives, pickled cauliflower, capers, and other vegetables, all tossed in a fragrant herb and balsamic vinegar dressing.
Ingredients:
- 1 cup Delizia Garlic Stuffed Gordal Olives, coarsely chopped
- 1 cup Delizia Stuffed with Garlic and Red Chile Gordal Olives, coarsely chopped
- ½ cup black mission olives, coarsely chopped
- ¼ cup roughly chopped pickled cauliflower florets
- 2 tablespoons drained capers
- 1 tablespoon chopped celery
- 1 tablespoon chopped carrot
- ½ cup chopped red bell peppers
- ¼ cup marinated cocktail onions
- ½ teaspoon celery seed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¾ teaspoon ground black pepper
- ¼ cup oregano-infused white balsamic vinegar
- ½ cup basil-infused olive oil
Instructions:
- In a medium bowl, combine all ingredients: chopped olives (including Delizia Garlic Stuffed Gordal and Delizia Stuffed with Garlic and Red Chile), pickled cauliflower, capers, chopped celery, carrot, red bell peppers, marinated cocktail onions, celery seed, dried oregano, dried basil, black pepper, balsamic vinegar, and olive oil.
- Mix everything well to combine the flavors.
- Transfer the olive condiment mixture to a glass jar or other non-reactive container.
- If needed, pour in more olive oil to ensure all the ingredients are covered.
- Cover the jar or container tightly and refrigerate for at least overnight, allowing the flavors to meld.
Tips:
- This olive condiment can be stored in the refrigerator for up to 2 weeks.
- The condiment tastes even better after the flavors have had a chance to meld for a few days.
Additional Notes:
- This recipe is for the olive condiment filling. The full muffuletta recipe includes instructions for assembling the sandwich with salami, ham, mortadella, cheese, and crusty Italian bread.