Bistro olive mix

Yield: 1 Servings

Measure Ingredient
½ cup Green olives; chopped
¼ cup Black olives; chopped
¼ cup Raw cauliflower; finely chopped
¼ cup Raw carrots; finely chopped
⅛ cup Raw white onion; finely chopped
2 \N Cloves garlic; peeled, crushed, finely chopped
½ teaspoon Dried oregano
½ teaspoon Dried basil
½ teaspoon Dried thyme
⅛ teaspoon Dried rosemary; finely crushed
2 tablespoons Olive oil
1 pinch Salt
1 pinch Red pepper
1 pinch Black pepper

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 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 warm in a griddle with a top and bottom, or wrapped in foil, in the oven. However you do it, it's great!!

Place all ingredients in mixing bowl or food processor, chop and mix quickly. Be careful not to puree ingredients, which should remain in small, solid pieces. Makes about one pint. Leftover mixture should be placed covered, in refrigerator. It will keep in refrigerator up to six days. -- Brad Roy, assistant chef, French Market Bistro Posted to KitMailbox Digest by ddmmom@... on Feb 05, 1998

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