Summer is the time for picnics and that means picnic foods. Take-a-long meals don’t need to be boring, however. This recipe is a take on the Italian olive salad that makes the oh-so-tasty New Orleans Muffuletta sandwich such a summer pleaser.
This flavorful, veggie-packed spread makes for a fine topping on more than just sandwiches; it’s also a great topping for burgers and sausages, or even just straight up on crackers. If you want to try this spread on the Muffuletta sandwich it was intended to adorn, slather it on crusty Italian bread and fill it up with plenty of mortadella, salami, mozzarella, ham, and provolone.
- 1 cup green olives, pitted and chopped
- 1 cup kalamata olives, pitted and chopped
- 2 cloves garlic, minced
- 1 cup chopped marinated asparagus hearts
- 2 tablespoons drained capers, chopped
- 1 stalk celery, finely chopped
- 1 carrot, finely chopped
- 2 tablespoons red pepper, finely chopped
- 1 tablespoon red onion, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh oregano, finely chopped
- 1 tablespoon fresh basil, finely chopped
- ¼ cup olive oil
- The work in this recipe is to chop, dice, and mince the vegetables and herbs. You are looking for a fine chop on most of the ingredients so that they are still identifiable but the flavors blend well.
- If you choose to use a chopper or food processor, chop the olives and artichokes only, and even then pulse just a few times. Be sure to process each ingredient separately or the final spread will be muddy brown color that won't look nearly as appetizing.
- Mix all ingredients in a bowl and spoon into three clean, half-pint glass jars. Label and store in the fridge for up to a month.
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