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Muffaletta Olive Salad

Muffaletta Olive Salad

Flavors Used:

If you love olives and Bloody Mary flavor, this one is speaking your Dan-language! We’re chopping up green olives, Kalamata olives, capers, giardiniera, roasted red bell pepper, and fresh garlic, then bringing it all together with extra virgin olive oil, red wine vinegar, and Dan-O’s Outlaw Blackened Bloody Mary. It’s salty, tangy, bold, and loaded with flavor. The best part? The longer this olive salad sits, the better it gets. Make it for a party, keep it in the fridge for a quick snack, or pile it onto bruschetta chips. It’s Dan-Good!

Ingredients

  • 2 tbsp Dan-O’s Outlaw Blackened Bloody Mary
  • ⅓ cup green olives
  • ⅓ cup Kalamata olives
  • 1 tbsp capers
  • ½ cup giardiniera
  • 1 whole roasted red bell pepper
  • 3 garlic cloves
  • 3 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • About 24 bruschetta chips, for serving

Preparation Instructions

  1. Prep the Garlic and Red Bell Pepper: Dice the garlic cloves. Roughly chop the roasted red bell pepper to give it a head start before combining it with the remaining ingredients.
  2. Chop the Olive Salad: Add the green olives, Kalamata olives, capers, giardiniera, roasted red bell pepper, and garlic to a cutting board. Gather everything together and chop until the mixture reaches a finely chopped, even consistency, about 5 minutes. Scrape the ingredients back into a pile between passes as needed.
  3. Dress the Olive Salad: Transfer the chopped olive mixture to a bowl. Drizzle with the extra virgin olive oil and red wine vinegar, then add the Dan-O’s Outlaw Blackened Bloody Mary. Stir until everything is evenly combined.
  4. Let the Flavors Develop: Let the olive salad rest in the refrigerator for at least 30 minutes before serving.
  5. Serve: Spoon the Bloody Mary Muffaletta Olive Salad into a serving bowl and enjoy with bruschetta chips. Yum Yum Get Ya Sum!

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