Ingredients:
Muffaletta with olive salad |
1/4 cup pitted Kalamata olives
1/4 cup giardiniera (Italian pickled vegetables)
2 lg. pepperoncini
3 - 4 pickled onions
2 Tbsp. capers
1 md. clove garlic, chopped
1 tsp. dried oregano
A couple of grinds of black pepper
2 tsp. fresh lemon juice
2 Tbsp. olive oil
Preparation:
Drain all ingredients.
Place all ingredients in a food processor and pulse until coarsely chopped.
Refrigerate overnight.
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