Muffaletto Olive and Vegie mix/sauce

By BClover

Good in a wrap with hummus or serve on toasted bagette

or thin with a bot of wine and add chopped tomatoes and use a pasta sauce

Ingredients

• Recipe1:
• 1 can black olives
• 6 green olives (with or without pimientos)
• 4 cloves minced garlic (large cloves)
• 1 teaspoon balsamic vinegar
• 1 tablespoon extra virgin olive oil
• (optional) herbs of your choice
• Recipe 2:
• 1/8 to 1/4 cup Garlic, chopped
• 1 lb. diced celery
• 2 cups Calamata Olives, drained and chopped (Make sure you rinse & drain olives well)
• 2 cups black olives, drained and sliced (Make sure you rinse & drain olives well)
• 2 cups Spanish olives drained and sliced (Make sure you rinse & drain olives well)
• 1/2 to 3/4 cups roasted red peppers, drained and cut up
• 1 1/2 cups extra virgin olive oil ( or less, drizzle till damp)
• pinch of salt
• pepper to taste
• 1 shredded carrot
• can add 1 Tbsp red wine vinegar
• 1/4 cup fresh parsley

Preparation

Step 1

Recipe 1:
1 Drain liquid from olives and chop fine.
2 Combine with the rest of the ingredients and let marinate.
3 Serve smothered on top of warm crusty French bread.
4 Excellent with pasta!

RECIPE 2:
Combine all ingredients in a jar to marinate.