Grilled muffaletta sandwich. The muffaletta spread was made with green olives, black olives, red bell pepper, pickled gardinera vegetables, garlic, oregano, crushed red pepper, and a little olive oil, all pulsed roughly in a food processor. The inside of the bread was spread with vegan mayo, then the muffaletta, and then toasted on a table top grill. #muffaletta#sandwich#grilledsandwich#olives#gardinera#vegan#whatveganseat
Just a few pantry ingredients and you can create a yummy olive tapenade that lasts weeks in the fridge.
You need between 200g-300g of black olives, so I buy 2x235g jars of the Always Fresh black olives. Blend garlic then add all other ingredients except oil. Blend until you reach your desired consistency. Then jar your tapenade and cover with olive oil. Store in your fridge for up to 2 weeks (doesn’t last that long in my fridge 😉) add oregano/rosemary/thyme when blending - depending on what’s growing in my garden at the time, I just added rosemary and oregano.
I use my thermomix for this recipe, it’s achievable with a food processor or simply chopping all ingredients.