Muffuletta Olive Salad
Recipe courtesy of Louisiana Kitchen & Culture
Makes 2 cups
Olive Salad for Muffuletta
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In a large bowl, combine vinegar, oregano, basil, and pepper. Gradually add olive oil in a slow and steady stream while whisking vigorously until incorporated and emulsified. Add onion, celery, bell pepper, garlic, carrot, olives, and capers; mix well. Cover and chill overnight before serving.
Note: You might want to examine the olives to make sure they are completely pit free. Biting into an olive pit is no fun for your guests.