Danno, the New Orleans food blogger at , says to make this a few days ahead, as it improves with age. Makes enough for 1 sandwich, with a little letfover for bruschetta.
Ingredients
1 1/2 cups green olives, pitted
1/2 cup kalamata olives (or black) pitted
1 cup giardiniera (pickled cauliflower, carrots, celery, pepperoncini)
1 tablespoon capers
3 cloves garlic, thinly sliced
1/8 cup celery, thinly sliced
1 tablespoon Italian parsley, finely chopped
1 tablespoon fresh oregano or 2 teaspoons dried
1 teaspoon crushed red pepper flakes
3 tablespoons red wine vinegar
1/4 cup pimientos (roasted red peppers, recipe follows)
1 tablespoon green onions, thinly sliced
Kosher salt and freshly ground pepper to taste (salt may not be necessary)
1 1/2 cups extra-virgin olive oil
Directions
Crush each olive on a cutting board with your hand. Combine all ingredients in a jar. Cover with olive oil. Cover and let the flavors marry for about one week.
Roasted Red Peppers
Preheat oven to 425 degrees. Place 2 red bell peppers on a baking sheet and roast 15-20 minutes. Flip peppers over and roast 15-20 minutes more. Remove from oven, place in a bowl and cover with plastic wrap. Let stand 10-15 minutes (this makes the skin come off more easily), uncover and remove all of the skin. Run under cold water, remove the stem and seeds — careful they’re hot! Refrigerate. Great in a paella or jambalaya, with sauteed chorizo or andouille, olive salad, you name it.
