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1
Vegetables can be chopped not too fine in a food processor, but much better done by hand.
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2
Combine all vegetables in a medium bowl.
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3
Toss with oregano, basil, thyme, and black pepper.
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4
Add 1/4 cup olive brine, Giardineria brine, and peperoncini brine, and toss again to combine.
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5
Let sit for 1-2 hours.
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6
Drain thoroughly, but carefully, to minimize loss of herbs, discarding brine.
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7
Return to bowl.
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8
In a small bowl, thoroughly combine chopped anchovy fillets, dry mustard, and wine vinegar, and let sit for 10 minutes.
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9
Whisk rapidly while adding olive oil in a slow, steady stream until emulsified.
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10
Pour dressing over vegetable mixture, and toss to combine thoroughly.
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11
Cover, and refrigerate overnight.
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12
Bring to room temperature, taste, and adjust amount of garlic and black pepper as desired.
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13
We like lots of garlic!
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14
Spoon mixture into a sealable container, and refrigerate.
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15
Bring to cool room temperature, just enough for olive oil to liquify, and mix thoroughly just before serving.
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16
Serving Suggestions: Muffulettas, obviously!
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17
Cut Kaiser rolls or really big, round French rolls in half horizontally.
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18
Brush cut sides with a little of the liquid from the dressing.
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19
Cover bottom of the split rolls with lots of thinly sliced ham, salami, and provolone cheese.
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20
Top with several tablespoons of olive dressing and the top of the roll.
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21
Salad dressing- Combine some of the olive dressing with more olive oil and wine vinegar.
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22
Serve with mixed green, bell peppers, onions, croutons, cheese, etc.
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23
Spread or Dip- Combine 1/2 cup olive dressing with softened cream cheese.
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24
Serve with assorted crackers.
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25
Thin with some of the brine to use as a dip for veggies and/or chips.
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26
It's better as a spread on crackers or Melba toast than as a dip, however.
