Step 1: Prepare the Vegetables: Finely chop the green olives, black olives, celery, carrots, cauliflower florets, and pepperoncini. The goal is to achieve a uniform consistency that allows the flavors to meld together harmoniously.
Step 2: Combine Ingredients: In a medium-sized bowl, combine the chopped olives, celery, carrots, cauliflower florets, pepperoncini, minced garlic, oregano, parsley, and red pepper flakes (if using).
Step 3: Add Liquids: Pour in the extra virgin olive oil and red wine vinegar. Ensure that the mixture is well-coated with the liquids. This marinade is crucial for developing the salad's signature flavor.
Step 4: Season to Taste: Season the olive salad with salt and black pepper to taste. Keep in mind that the olives are already salty, so add salt judiciously.
Step 5: Marinate: Cover the bowl tightly with plastic wrap or transfer to an airtight container. Refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld together. This marinating time is essential for achieving the best flavor.
Step 6: Serve: Before serving, give the olive salad a good stir. Serve at room temperature or slightly chilled. The salad is best enjoyed on a muffuletta sandwich, but also makes a flavorful addition to antipasto platters or as a topping for bruschetta.
Optional Tips: For a spicier kick, increase the amount of red pepper flakes. If you prefer a sweeter flavor, add a teaspoon of sugar to the marinade. The type of olives can be adjusted based on personal preference; Kalamata or Castelvetrano olives can add a unique twist.