Muffaletta Olive Salad

I've been without a computer for the past couple of weeks and therefore without steady internet access. Which is regrettable, since I've been bored out of my mind in the dear old midwest and would love nothing more than to spew my boredom out into the broader world.

Anyway, when I was in New Orleans over spring break I kind of fell in love with the food. One of my favorite meals was a sandwich that, like many things in the city, claims a vaguely European lineage. The locals claim it's Italian. While it certainly uses Italian-inspired ingredients, I don't actually think you can find anything quite like it in Italy.

It's made on an enormous round of bread, big enough that most restaurants only offer a half-muffaletta. Which is still enough to feed a normal-sized person for a week. The sandwich features an assortment of meats and cheeses including ham, salami, mozzarella and provolone. But most importantly, it's slathered with a fantastic olive tapenade. I was crazy about that olive stuff. So of course, a couple of weeks ago I started experimenting with various recipes. I've settled on something that's easiest for me with a limited budget.

New Orleans Olive Salad (Midwestern style)

1 can black olives (diced or just smashed to bits)
1 jar green olives (diced or smashed)
1/2 cup pepperoncini
1/4 minced onions (green preferable, but any kind works)
1/4 cup minced carrots
1 1/2 tbsp Italian seasoning
3/4 tsp red pepper flakes
2 cloves garlic, minced
2 tbsp red wine vinegar
olive oil


Get everything chopped up nice and fine and throw it together. Traditionally it's soaked in olive oil, but I saved out some of the juice from the olives and let the mixture soak in that. I only used a little bit of oil (a couple of tablespoons?) but dress it up to your tastes. It's best if you let it soak for up to a week before you eat it. While it's meant for the sandwiches, it's also great on crackers or in cottage cheese. I've been eating piles of it lately.

Real Life?

So, I've graduated college and I'm starting on "real life." But it's up to me to decide what that means, right? This summer it's going to mean a whole lot of nothing. I'm probably going to spend a lot of time here writing about things I've read, things I've watched, and things I've made. But in the future, expect this blog to include adventures from far-distant lands like New Orleans, Indonesia, Europe, and my brand-new ball pit.

Also, there will probably be lots of zombies.