A couple of years ago, a friend brought me a jar of olive mix from New Orleans' Central Grocery, the birthplace of the muffaletta, so I had an opportunity to compare the version I'd developed with the original. I use a bit more garlic and add lemon juice, which makes it slightly more tangy. My mix has been tested and approved by New Orleans natives.
Makes enough for 8 to 10 sandwiches
1 1/2 cups pimento-stuffed olives
1/2 cup pitted kalamata olives
1/2 cup giardiniera (Italian pickled vegetables, available in the pickle section of most supermarkets)
1/4 cup pepperoncini
1/4 cup pickled onions
1 tablespoon capers
2 large cloves garlic, minced
1 tablespoon fresh oregano
1/4 teaspoon ground pepper
1 tablespoon lemon juice
1/4 cup olive oil
Drain all ingredients. Place all ingredients in a food processor and pulse until coarsely chopped. For best results, refrigerate overnight to let flavors meld.
Mixture will keep for 6 months sealed in a glass jar in the refrigerator.
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