Olive Salad for Muffalettas Tasty Recipes

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Olive Salad for Muffalettas

"I created this olive salad recipe after a holiday to New Orleans. Muffaletta sandwiches are fabulously addictive! Sometimes I will collect the sandwiches and broil them open confronted until the meat is crisped and the cheese melted and toasty. Enjoy!"

Ingredients :

1 (6 ounce) can black olives, drained
1 (5 ounce) jar pitted green olives, rinsed and drained
1 (6.Five ounce) jar marinated artichoke hearts, undrained
1 small red onion, chopped
1/four cup purple wine vinegar
half cup olive oil
1 teaspoon dried minced garlic
half teaspoon celery seed
1 teaspoon dried oregano
1 teaspoon dried basil
three/4 teaspoon black pepper

Instructions :

Prep : 10M	Cook : 8M	Ready in : 10M

Place the black olives, inexperienced olives, artichoke hearts with their juice, and onion right into a food processor. Pour in the vinegar and olive oil, and season with garlic, celery seed, oregano, basil and black pepper. Cover, and method until finely chopped. Use as a condiment on sandwiches, or a dip for crackers. Refrigerate leftovers.

Notes :

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