Olive Salad for Muffalettas for 8 People

Ingredients and Weight:

• 2 cups (250g) pitted olives (such as Kalamata or Nicoise)
• 1 cup (150g) pickled pepperoncini, chopped
• 1/2 cup (75g) celery, chopped
• 1/4 cup (25g) green bell pepper, chopped
• 1/4 cup (25g) red bell pepper, chopped
• 1/2 cup (120ml) olive oil
• 1/4 cup (60ml) red wine vinegar
• 1 tablespoon (15g) Dijon mustard
• 1 teaspoon (5g) dried oregano
• 1 teaspoon (5g) dried basil
• Salt and black pepper to taste

Preparation Time:

15 minutes

Cooking Time:

0 minutes

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. In a large bowl, combine all the ingredients.
2. Stir until well combined.
3. Cover and refrigerate for at least 1 hour before serving.

Nutritional Information:

Per serving (1/8th of the recipe):

• Calories: 120
• Fat: 10g
• Saturated fat: 2g
• Carbohydrates: 5g
• Protein: 2g

Dish Characteristics:

• Tangy and savory
• Crunchy and flavorful
• Perfect for pairing with Muffalettas

User Comments:

• "This olive salad is a perfect complement to Muffalettas. It adds a ton of flavor and crunch."
• "I love the tang of the vinegar and the spiciness of the pepperoncini."
• "This is a great make-ahead dish. It's even better after it sits in the refrigerator for a few hours."
• "I used this olive salad on my Muffalettas and they were a huge hit!"

Special Precautions and Tips:

• If you can't find pepperoncini, you can substitute another type of pickled pepper, such as banana peppers or jalapeños.
• To make the olive salad ahead of time, simply prepare the salad and store it in the refrigerator for up to 3 days.