Muffuletta Dressing

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 1 cup drained pitted kalamata olive, chopped (or other brine cured mediterranean)
• 1 cup drained pitted mediterranean style green olives, chopped
• 1 (10 ounce) jar chopped pimento stuffed olives, brine reserved
• 1 large onion, chopped
• 4 stalks celery, chopped
• 1/2 cup chopped red sweet bell pepper
• 6 -8 garlic cloves, minced, more to taste
• 3 tablespoons drained capers, chopped
• 1 cup giardiniera, chopped, 1/4 cup brine reserved (italian pickled vegetables)
• 1/2 cup mild pepperoncini pepper, chopped, 1/4 cup brine reserved (italian pickled peppers)
• 3 tablespoons chopped fresh oregano or 1 tablespoon dried oregano leaves
• 3 tablespoons chopped fresh basil or 1 tablespoon dried basil
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
• 1 teaspoon fresh ground black pepper
• 1 (2 ounce) can anchovy fillets, drained, rinsed, and finely chopped (optional)
• 1 teaspoon dry mustard
• 1/2 cup wine vinegar
• 1 cup extra virgin olive oil
• additional garlic or fresh ground black pepper

Recipe

• 1 vegetables can be chopped not too fine in a food processor, but much better done by hand.
• 2 combine all vegetables in a medium bowl.
• 3 toss with oregano, basil, thyme, and black pepper.
• 4 add 1/4 cup olive brine, giardineria brine, and peperoncini brine, and toss again to combine.
• 5 let sit for 1-2 hours.
• 6 drain thoroughly, but carefully, to minimize loss of herbs, discarding brine.
• 7 return to bowl.
• 8 in a small bowl, thoroughly combine chopped anchovy fillets, dry mustard, and wine vinegar, and let sit for 10 minutes.
• 9 whisk rapidly while adding olive oil in a slow, steady stream until emulsified.
• 10 pour dressing over vegetable mixture, and toss to combine thoroughly.
• 11 cover, and refrigerate overnight.
• 12 bring to room temperature, taste, and adjust amount of garlic and black pepper as desired.
• 13 we like lots of garlic!
• 14 spoon mixture into a sealable container, and refrigerate.
• 15 bring to cool room temperature, just enough for olive oil to liquify, and mix thoroughly just before serving.
• 16 serving suggestions: muffulettas, obviously!
• 17 cut kaiser rolls or really big, round french rolls in half horizontally.
• 18 brush cut sides with a little of the liquid from the dressing.
• 19 cover bottom of the split rolls with lots of thinly sliced ham, salami, and provolone cheese.
• 20 top with several tablespoons of olive dressing and the top of the roll.
• 21 salad dressing- combine some of the olive dressing with more olive oil and wine vinegar.
• 22 serve with mixed green, bell peppers, onions, croutons, cheese, etc.
• 23 spread or dip- combine 1/2 cup olive dressing with softened cream cheese.
• 24 serve with assorted crackers.
• 25 thin with some of the brine to use as a dip for veggies and/or chips.
• 26 it’s better as a spread on crackers or melba toast than as a dip, however.