February 6, 2013

Mediterranean Olive Salad Spread

I'm getting ready for the weekend.  Its a big one. The Spanish Inspired Tapas Style dinner is Saturday and I will be doing all the  prep work tonight and tomorrow.  I hope to get some nice photos of the event.  Use this spread as a flavorful addition to sub sandwiches this weekend or heat some up for a  bruschetta, or a dip for crudites.   I love this with salami, cheeses and toasted baguette.  Have a great weekend and stay safe...there is a storm brewing for many parts of the country. 
  •  1 1/2  lb.  Mediterranean mix of olives, drained 
  • 1/2 cup extra virgin olive oil
  • 1/2 cup pepperoncini, drained and chopped coarsely
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons Italian seasoning
  • 3/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon freshly ground black pepper

Combine all ingredientsin a food processor and pulse to desired consistancy.
Place in a nonreactive jar (preferably glass) and store tightly covered in the refrigerator. 
Salad should be made at least 24 hours before using and only improves with age, can keep for up to 2 months in the refrigerator. 

  • I mix this with a good mayo for sandwich spread
  • In pasta; hot or cold
  • On toasted breads for buschetta topping.
  • Also goes well with my spin on the classic Muffuletta sandwich
Large loaf of good crusty bread
1 cup of olive spread (or more)
4 ounces mozzarella, thinly sliced
6 ounces cappocolo, culatello, or other cured Italian ham, thinly sliced
4 ounces Genoa salami, thinly sliced
4 ounces mortadella, thinly sliced and folded in 1/2
2 ounces pepperoni, peppered salami, or other spiced hard sausage, thinly sliced
4 ounces provolone or fontina cheese, thinly sliced

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