Homemade NOLA muffuletta Recipe. This is actually an authentic recipe, the only thing is you're supposed to scoop out the top half of the bread so it can hold the olive salad. But I don't usually even bother to do that myself. I like it with more bread and less olive salad. If you buy one from Central Grocery, though, there will be a hollow to hold the olive salad.
1/2 cup black olives, pitted and drained1/2 cup green olives, salad-type1 stalk celery2 tablespoons capers1 red bell pepper2 cloves garlic1/4 cup extra virgin olive oil1/8 teaspoon dried oregano1/4 teaspoon dried basil1/8 teaspoon red pepper flakesdirectionsChop the olives through garlic in the food processor. Add olive oil until mixture just begins to loosen up. Transfer to a bowl and stir in herbs and pepper. Store in the fridge