Muffuletta Olive Salad

[Chef]

For the olive salad:

1 gallon large pimento stuffed green olives, slightly crushed and well drained
1 quart jar pickled cauliflower, drained and sliced
2 small jars capers, drained
1 whole stalk celery, sliced diagonally
4 large carrots, peeled and thinly sliced diagonally
1 small jar celery seeds
1 small jar oregano
1 large head fresh garlic, peeled and minced
1 teaspoon freshly ground black pepper
1 jar pepperoncini, drained (small salad peppers) left whole
1 pound large Greek black olives
1 jar cocktail onions, drained

I mix everything and then do a light chop in a food processor, just pulsing a couple of times. Transfer to gallon jar and top with olive oil. Will keep in the refrigerator for a good 6 months.

[Fat_Bob]

Thanks Chef I’m going to have to try this and the bread. The bread sounds like something we use to get on Fisherman’s Wharf in the 70’s.

[Jonathon]

Chef Sounds amazing man, I really really want to try this.

[Tex_77]

Jonathon just FYI I saw a big jar of prepared Muffuletta at Costco.