Emeril’s Muffuletta Salad

1 cup pimento-stuffed olives, sliced, plus 2 tablespoons liquid from the jar

1 cup giardiniera (pickled Italian vegetables), chopped, plus 1 tablespoon liquid from the jar

2 tablespoons drained capers, plus 2 teaspoons liquid from the jar ½ cup Kalamata olives,

sliced

2 ½ teaspoons minced garlic 1 tablespoon minced shallot 1 teaspoon dried oregano 1 teaspoon dried parsley Pinch dried thyme

Pinch crushed red pepper

flakes

½ cup extra-virgin olive oil

Instructions: In a medium bowl, stir the pimento-stuffed olives with the giardiniera, capers and their liquids. Add the Kalamata olives, garlic, shallot, oregano, parsley, thyme and crushed red pepper. Stir in the olive oil and let the mixture stand for 1 hour.

Makes about 3 cups

Kimberly Park