MMMMM------------------------OLIVE SALAD-----------------------------
1 ga Large pimento stuffed green
-olives; slightly crushed
-and well drained
1 qt Jar pickled cauliflower;
-drained and sliced
2 sm Jars capers; drained
1 Whole stalk celery; sliced
-diagonally
4 lg Carrots; peeled and thinly
-sliced diagonally
1 sm Jar celery seeds
1 sm Jar oregano
1 lg Head fresh garlic; peeled
-and minced
1 ts Freshly ground black pepper
1 Jar pepperoncini; drained
-(small salad peppers) left
-whole
1 lb Large Greek black olives
1 Jar cocktail onions;
-drained
Combine all ingredients in a large bowl or pot and mix well.
Place in a large jar and cover with 1/2 olive oil and 1/2 Crisco
oil. Store tightly covered in refrigerator. Allow to marinate
for at least 24 hours before using.
While Central Grocery do not give out their muffuletta olive salad
recipe, lots of folks have tried to duplicate it, with varying degrees
of success. I've been saying for years now that I'm going to get a jar
of olive salad from Central and reverse-engineer it, but until then,
this will do quite nicely.
New Orleanian cook and cookbook author Chiqui Collier was kind
enough to share this recipe with me for this site, and says, "It
is my pleasure to send you the recipe for the original muffletta
sandwich that was created by the grandfather of a lady i worked
with 28 years ago." (Presumably that was Signor Salvadore.)
"The recipe for the olive salad is the exact way it was given to me.
It makes over a gallon. It stores very well in the refrigerator for
many months and makes great gifts along with the recipe for the
sandwich.
It does appear in the cookbook, "Cookery N'Orleans Style"
by Chiqui Pumilia Collier.
