Muffuletta Olive Salad

By Cindy_Wicker

Ingredients

• 1 cup pimento-stuffed green olives, chopped
• 1/2 cup drained Kalamata or black olives, chopped
• 3 cloves garlic, crushed and chopped
• 2 tbsp drained capers
• 1 celery stalk, chopped
• 1 cup Giardiniera, roughly chopped
• 1/2 tsp celery seed
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/4 cup red wine vinegar
• 3/4 cup olive oil
• 3/4 tsp ground black pepper
• coarse Kosher salt

Details

Servings 4
Adapted from thespringplate.com

Preparation

Step 1

In a medium bowl, mix together the olives, garlic, capers, celery, Giardiniera, celery seed, oregano, basil, vinegar, olive oil. Correct seasoning with black pepper and salt. Transfer the mixture to a covered glass jar or other covered, nonreactive container; if needed, pour in more oil to cover the mixture, and refrigerate at least overnight.