Olive Spread

  • 1 1/2 Cups Green Olives, Pitted
  • 1/2 Cup Calamatta Olives (or Black) Pitted
  • 1 Cup Gardiniera (Pickled Cauliflower, Carrots, Celery, Pepperoncini)
  • 1 Tbsp. Capers
  • 3 each Fresh Garlic cloves, thinly sliced
  • 1/8 Cup Celery, thinly sliced
  • 1 Tbsp. Italian Parsley, finely chopped
  • 1 Tbsp. Fresh Oregano, or 2 tsp. dried
  • 1 tsp. Crushed red pepper flakes
  • 3 Tbsp. Red Wine Vinegar
  • 1/4 Cup Pimientos (Roasted red peppers), recipe follows
  • 1 Tbsp. Green Onions, thinly sliced
  • Kosher Salt & Freshly Ground pepper To Taste (salt may not be necessary)

This olive spread is perfect for a muffaletta sandwich.

Crush each olive on a cutting board with your hand. Combine all ingredients. Cover with:

Extra Virgin Olive Oil about 1 - 1 1/2 Cups

Put into a bowl or jar, cover and let the flavors marry for about one week.

Roasted Red Peppers (Pimientos)

Preheat the oven to 425 degrees

Place 2 Red bell Peppers (remove the blasted sticker!) on a baking sheet, place in the oven. In 15-20 minutes flip it over. Leave it in the oven for another 15-20 minutes. Remove from the oven, place in a container and cover with plastic wrap. Let stand for about 10-15 minutes, this makes the skin come off more easily. Uncover and remove all of the skin. Run under cold water, remove the stem and seeds, careful they're hot! Refrigerate. Great in a number of dishes, Paella, Jambalaya, Sauteed Chorizo or Andouille, Olive salad, you name it.