Muffaletta Olive Spread
Muffaletta Olive Relish

Muffaletta Olive Spread

1/2 cup black olives, pitted and drained
1/2 cup green olives, salad-type
1 stalk celery
2 Tbsp capers
1 red bell pepper
2 cloves garlic
1/4 cup extra virgin olive oil, approx
1/8 tsp dried oregano
1/4 tsp dried basil
1/8 tsp red pepper flakes

Chop the olives through garlic in the food processor. Add olive oil
until mixture just begins to loosen up. Transfer to a bowl and stir in
herbs and pepper. Store in the fridge

NOTE: This spread is wonderful on a New Orleans style muffaletta
sandwich but is also great on crostini, crackers and flour tortillas or
pita bread points.

Muffaletta Olive Relish

1/2 cup green olives with pimentos
1/2 cup black olives
1/4 cup onion
1/4 cup fresh parsley
2 tablespoons balsamic vinegar
1 tablespoon garlic, minced
1 teaspoon capers, optional
1/4 teaspoon oregano
1/4 teaspoon freshly ground black pepper
1/3 cup olive oil
1 stalk celery

Coarsely chop all ingredients except olive oil in food processor or
blender. Stir in olive oil and refrigerate at least one hour before using.

NOTE: Will keep for 2 weeks in the refrigerator

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