Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 1/2 c. Green olives, minced
- 1/4 c. Black olives, minced
- 1/4 c. Raw cauliflower, finely minced
- 1/4 c. Raw carrots, finely minced
- 1/8 c. Raw white onion, finely minced
- 2 x Cloves garlic, peeled, crushed, finely minced
- 1/2 tsp Dry oregano
- 1/2 tsp Dry basil
- 1/2 tsp Dry thyme
- 1/8 tsp Dry rosemary, finely crushed
- 2 Tbsp. Extra virgin olive oil
- 1 pch Salt
- 1 pch Red pepper
- 1 pch Black pepper
Direcciones
- But here's one way to make the olive salad to go on the muffulettas. Ya gotta have some muffulettas! Cut a round loaf of good crusty bread horizontally, pick out a little of the soft insides, brush with a bit of extra virgin olive oil, pile up an assortment of meats and cheeses, Italian types are best, top generously with the olive salad, replace the top of the loaf, smoosh it down a bit, cut into wedges and serve as is, or possibly hot in a griddle with a top and bottom, or possibly wrapped in foil, in the oven. However you do it, it's great!!
- Place all ingredients in mixing bowl or possibly food processor, chop and mix quickly. Be careful not to puree ingredients, that should remain in small, solid pcs.
- Makes about one pint. Leftover mix should be placed covered, in refrigerator. It will keep in refrigerator up to six days. - Brad Roy, assistant chef, French Market Bistro
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 211g | |
| Calories 845 | |
| Calories from Fat 818 | 97% |
| Total Fat 91.43g | 114% |
| Saturated Fat 12.6g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1216mg | 51% |
| Potassium 214mg | 6% |
| Total Carbs 10.05g | 3% |
| Dietary Fiber 4.2g | 14% |
| Sugars 2.82g | 2% |
| Protein 1.81g | 3% |
