📝 About This Recipe
Transport your taste buds to the heart of the French Quarter with this vibrant, piquant Olive Muffaletta Spread. This quintessential Creole relish combines the briny punch of fermented olives with the crunch of pickled giardiniera, all mellowed by premium olive oil and aromatic herbs. It is the soul of the legendary Muffaletta sandwich, offering a perfect balance of salty, tangy, and savory flavors that improve with every passing hour.
🥗 Ingredients
The Briny Base
- 1 1/2 cups Pitted Castelvetrano or Manzanilla Olives (drained)
- 1/2 cup Pitted Kalamata Olives (drained)
- 1 cup Pickled Giardiniera (drained, including carrots, cauliflower, and celery)
- 2 tablespoons Non-pareil Capers (rinsed and drained)
Aromatics and Vegetables
- 1/2 cup Roasted Red Peppers (drained and patted dry)
- 3 cloves Fresh Garlic (minced)
- 1 piece Celery Stalk (finely diced for extra crunch)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
The Dressing
- 1/2 cup Extra Virgin Olive Oil (high quality)
- 2 tablespoons Red Wine Vinegar
- 1 teaspoon Dried Oregano (Sicilian or Greek variety)
- 1/2 teaspoon Dried Basil
- 1/2 teaspoon Red Pepper Flakes (adjust for heat preference)
- 1/2 teaspoon Freshly Ground Black Pepper (to taste)
👨🍳 Instructions
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1
Begin by thoroughly draining your olives, giardiniera, and roasted red peppers in a colander. Excess brine will make the spread too salty and watery.
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2
Pat the roasted red peppers dry with a paper towel to ensure the oil adheres properly to the vegetables later.
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3
Place the Castelvetrano and Kalamata olives into a food processor. Pulse 4-5 times until they are coarsely chopped, but not pureed. You want distinct chunks for texture.
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4
Transfer the chopped olives to a large mixing bowl.
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5
Add the giardiniera and roasted red peppers to the food processor. Pulse until they reach a similar size to the olives, then add them to the mixing bowl.
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6
Finely mince the fresh garlic and finely dice the celery stalk by hand to ensure precision, then add them to the bowl.
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7
Stir in the rinsed capers and the chopped fresh parsley.
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8
In a separate small jar or bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, dried basil, red pepper flakes, and black pepper until emulsified.
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9
Pour the dressing over the olive mixture and toss thoroughly with a large spoon to ensure every piece is coated.
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10
Taste the mixture. Note that it will likely not need added salt due to the olives and capers, but you can add more vinegar if you prefer it tangier.
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11
Transfer the spread into a clean glass jar and press down with a spoon so the oil rises to the top, sealing the ingredients.
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12
Cover tightly and refrigerate for at least 24 hours before serving. This 'incubation' period is crucial for the flavors to meld and the garlic to mellow.
💡 Chef's Tips
For the best flavor, use a mix of green and black olives to provide a complex salty profile. Avoid over-processing the ingredients; a chunky, rustic texture is the hallmark of a true New Orleans spread. If the oil solidifies in the fridge, let the jar sit at room temperature for 15 minutes before serving. Always use high-quality, cold-pressed olive oil as it acts as the primary carrier for the herb flavors. This spread keeps beautifully for up to 2 weeks in the refrigerator if kept submerged in oil.
🍽️ Serving Suggestions
Slather generously on a round loaf of Sicilian sesame bread with layers of mortadella, salami, and provolone. Serve as a vibrant topping for grilled white fish or roasted chicken breasts. Use it as a 'dirty' martini garnish by stuffing a spoonful into a large queen olive. Pair with crispy crostini and a glass of chilled, crisp Pinot Grigio or a local New Orleans lager. Mix a few spoonfuls into a warm pasta salad with feta cheese and cherry tomatoes.