You know what's a frickin' awesome pizza topping?
Leftover olive salad mix from the muffuletta I made a couple weeks ago.
- makes about 2 cups -
Note: Giardiniera is an Italian-American pickled vegetable mix consisting of cauliflower, carrots, celery, and red peppers. It can be found in Italian specialty stores or in jars in the international section of the supermarket.
1 cup mixed pitted Italian olives (about 3/4 pounds) 1 cup giardiniera (see note) 4 jarred pickled peperoncini, stems removed 2 tablespoons capers, drained and roughly chopped 1 medium clove of garlic, finely minced (about 1 teaspoon) 1/3 cup extra virgin olive oil
Place olives, giardiniera, peperoncini, capers, and garlic in bowl of food processor. Pulse until roughly chopped, about six 1-second pulses. Transfer to a medium bowl, and stir in the olive oil. Allow to marinate at room temperature for 30 minutes.