Muffuletta Olive Salad

If you are an olive fan or a muffuletta fan, this is for you. We use lots of black and green cerginola olives with garlic, pimento, capers, canola oil, EVOO and spices. We hand cut the olive from the pit - no jarred pitted olives dumped into the pan for us, that would be too easy and not nearly as tasty. It's labor intensive, but as you'll discover, well worth it! We suggest adding chopped fresh parsley to it when you serve it. It will taste like you made it fresh that day and the color addition really makes it beautiful. Use it on muffuletta sandwiches, in pasta, on pizza, with crackers, stirred into cream cheese for a dip, on salads, the possibilities are endless! 8oz.