This recipe makes enough olive salad for eight muffuletta sandwiches. It originally appeared in Food & Wine magazine and comes from Emeril Lagasse, by way of Sandy White, who grew up in New Orleans and now lives in San Antonio. “To be honest, ever since I found this recipe, I make my own and I think the final product is much better than any of the versions available,” she says.
5 ounces (1 cup) pimento-stuffed olives, sliced, plus 2 tablespoons of liquid from the jar
6 ounces (1 cup) giardiniera (pickled Italian vegetables) chopped, plus 1 tablespoon of liquid from the jar
2 tablespoons capers, drained, plus 2 teaspoons of liquid from jar
3 ounces Kalamata olives, pitted and sliced (see note)
2 ½ teaspoons minced garlic
1 tablespoon minced shallot
1 teaspoon dried oregano
1 teaspoon dried parsley or fresh
Pinch of dried thyme
Pinch of dried red pepper
½ cup olive oil
Mix the olives, giardiniera, capers, garlic, shallot, oregano, parsley, thyme, red pepper and olive oil, and allow to set for at least 1 hour to allow the flavors to meld. This salad will keep for a very long time in the refrigerator.
Note: You want to slice/chop the olives and vegetables to a size where they will stay on the sandwich, but not so fine that you lose the texture. You want to rinse off the Kalamata olives in order to minimize transfer of black to the cauliflower in the vegetable mix.
From Sandy White/Emeril Lagasse/Food & Wine