Tuesday, August 4, 2009

Olive salad, aka muffuletta salad mix

Olive salad is wicked good stuff for slapping on a pizza, making a muffuletta sandwich, or eating by the spoonful! There are lots of variations on this muffuletta filling, and here is my favorite:

Olive Salad Spread

1 c green olives, pitted
1 c black olives, pitted
1/4 c sweet onion
2 T fresh basil
2 T lemon juice
1 T horseradish
2 cloves of garlic
1 T dijon mustard
Splash of Tabasco sauce
Splash of Worcestershire sauce
1/2 c olive oil
Salt and pepper

Cut up the onion and garlic a bit. Combine olives through Worcestershire sauce in a food processor and chop coarsely. Add the oil with the machine running and process until a bit pasty. Season with salt and pepper to taste. Refrigerate an hour before using.

Muffuletta sandwich

The sandwich consists of a round loaf of crusty Italian bread, split and filled with layers of sliced provolone cheese, Genoa salami, Cappicola ham, and olive salad. It originated in New Orleans!

Pizza dough recipe

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