This flavorful mix of peppers, olives, and onions defines the muffaletta sandwich—you can choose a mix of your favorite meats and cheeses, like capicola, prosciutto, salami, mozzarella, and provolone, but don’t leave off the olive salad! A batch will stay fresh in the fridge for about a week.
Ingredients
- 1 small red onion, peeled and quartered
- 1 cup pitted kalamata olives
- 1 cup pitted Castelvetrano olives
- 2 cups frozen artichoke hearts, thawed
- 8 Italian hot peppers
- 1 large red bell pepper, roasted and seeded (see “Quick Kitchen Nugget” in weekly newsletter)
- 6 tablespoons capers, drained
- 4 anchovy fillets or 1 tablespoon anchovy paste
- 1 tablespoon dried oregano
- 1 teaspoon crushed red pepper flakes
- 1/4 cup extra virgin olive oil
- 1/4 cup best-quality red wine vinegar
Directions
Step 1
To the bowl of a large food processor add the onions, olives, and artichokes and pulse until coarsely chopped. Add in the hot peppers, bell pepper, capers, anchovies, oregano, and red pepper flakes and pulse again until finely chopped (don’t let the mixture turn into a paste).
Step 2
Transfer to a large bowl and fold in the olive oil and vinegar. Let sit for 30 minutes so that the flavors can meld before using or refrigerating.
Yields about 4 cups