Step 1: Prepare the Olives: Coarsely chop the green and black olives. Ensure the pits have been removed before chopping. Consistent sizing helps in uniform flavor distribution.
Step 2: Chop the Vegetables: Finely chop the giardiniera, celery, and pickled carrots. Smaller pieces integrate more effectively and release their flavors uniformly.
Step 3: Mince the Aromatics: Mince the garlic cloves. Chopping the parsley and oregano finely ensures their flavors infuse the olive oil.
Step 4: Combine Ingredients: In a large bowl, combine the chopped olives, giardiniera, celery, pickled carrots, parsley, oregano, and minced garlic. A non-reactive bowl is best to prevent any unwanted flavors from leaching into the salad.
Step 5: Dress the Salad: Pour in the extra virgin olive oil and red wine vinegar. Sprinkle in the dried oregano, black pepper, and red pepper flakes (if using). The red pepper flakes add a subtle heat.
Step 6: Mix Thoroughly: Toss all the ingredients together until well combined, ensuring that the olive oil coats everything evenly. This step is essential for flavor melding.
Step 7: Marinate: Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld and intensify.
Step 8: Serve: Before serving, allow the olive salad to come to room temperature for about 30 minutes. This helps to release the full flavor profile. Serve on a muffuletta sandwich or as a topping for bruschetta.
Optional Tips: For a spicier salad, add a pinch more red pepper flakes or a dash of hot sauce. If you prefer a milder flavor, rinse the olives and giardiniera before chopping to reduce their saltiness and acidity. You can also substitute capers for some of the olives for an extra briny flavor. For an intense garlic flavor roast garlic before minced.