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Olive Mix

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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