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Olive salad:

2/3 c. green olives, pitted and coarsely chopped (I use salad olives, ie.
olives with pimientos, which are usually broken anyway)
2/3 c. black olives, pitted and coarsely chopped
1/4 c. pimiento, chopped
3 cloves garlic, finely minced
1 fillet anchovy, mashed (or equiv. anchovy paste)
1 T. capers
1/3 c. finely chopped parsley
1 tsp. oregano
1/4 tsp. black pepper
1/2 c. olive oil

Mix together and marinate at least 12 hours (the market used to
have in a large barrel that was always being added to); I usually
quadruple this (at least) and keep in a large jar in the refrigerator;
kept that way it easily lasts 6 months, provided you can restrain

The sandwich:

layer on a big loaf of Italian bread which has been sliced in half
and slightly scooped out:

1/3 lb. very thinly sliced hard salami
1/3 lb. very thinly sliced ham
1/3 lb. thinly sliced provolone cheese
olive salad

Spread at least 3/4" thick.

Note: that's the official sandwich: how we usually eat this is to
omit the meats and eat the olive salad w/cheese on really good
bread or just to eat the olive salad as a dressing on top of a
green/veg salad of any type.


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15 of 20 people found the following review helpful:
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This is great!, August 2, 2004 - 09:43 PM
Reviewer: Melodie from Phoenix, Arizona
This is the best muffeletta recipe that I've found to date. I had my first muffeletta in Arkansas and then in various places around the South and the sandwich is only as good as the olive relish that's on it and this one is great! I make lots extra to keep in the fridge and use it on salads and pasta as well, it's awesome! Just a note: the anchovy is not necessary if you don't have it on hand.

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