Italian Olive Salad, olive oil based, not a tapenade but sliced in larger pieces. Originally made for the muffaletta sandwich, which originated in New Orleans. Great over salads, mixed with tuna or chopped eggs instead of mayo. Great in omelets, on pizza or hot or cold pasta and also on bruschetta, in a wrap and perfect on sandwiches.
Email: Gene & Darlene Ticconi