Mountain Muffuletta Wine Pairing Picnic



Olive Salad


1 qt. hot mixed pickled vegetables


1 red onion, diced


16 oz. pitted green olives, drained


2 2 ½ oz. cans of chopped ripe olives, drained


¼ c. chopped pepperoncini peppers


5 garlic cloves, minced


½ c. extra virgin olive oil


1 t. dried parsley


1 t. dried oregano


1 t. dried basil


½ t. black pepper


½ t. salt




Drain pickled vegetables, reserving ¼ cup of the liquid. Combine vegetables with all the ingredients in a food processor ad pulse until coarsely chopped. Stir in reserved liquid and refrigerate covered for 8 hours.






2 c. Olive Salad


1 French, Italian, or Sourdough bread bowl, halved horizontally


½ lb. sliced salami


½ lb. sliced ham


8 slices of provolone cheese




Spread half of the Olive Salad evenly over the bottom half of the bread. Layer salami, ham, and cheese on top and spread with remaining Olive Salad. Cover with top half of bread and refrigerate for 4 hours. Serves 8



The red fruit flavors of Merlot go wonderfully with the olives and cheese. We suggest a Chateau La Papeterie of St Emilion, which is full bodied with well integrated tannins.



NUTRITIONAL INFORMATION: 685 calories, 44 g. fat, 7 g. saturated fat, 56 mg. cholesterol, 2343 mg. sodium, 46 g. carbohydrates, 2 g. sugars, 3 g. fiber, 26 g. protein

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