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This is a two-step process; first, you prepare the giardineria (pickled vegetables) and then add to the other ingredients to make the tapenade. Great with crackers, or to use as a spread for a muffaletta sandwich.
Ingredients
Giardineria:
¼ C chopped cauliflower
1 carrot, finely chopped
2 ribs celery, finely chopped
½ onion, finely chopped
2 C white vinegar
1 C water
1 T salt + 1 ½ t salt
1 T sugar
2 bay leaves
Olive tapenade:
1 C green olives, roughly chopped
½ C giardineria
¼ C roasted red bell peppers
2 T chopped parsley
2 T red wine vinegar
2 cloves minced garlic
1 t Italian seasoning
¼ C olive oil
Preparation
Prepare the giardineria:
Boil 2 C white vinegar, 1 C water, 1 T + 1 1/2 t salt, 1 T sugar, and 2 bay leaves. Add vegetables (cauliflower, carrot, celery & onion) and simmer over medium-low heat for 5 minutes. Off the heat, then leave covered for an additional 5 minutes before draining and cooling.
Combine giardineria made in step 1. with the tapenade ingredients (olives, roasted red bell peppers, parsley, red wine vinegar, garlic, Italian seasoning, and olive oil. (NOTE: If too vinegary, add baking soda 1 pinch at a time, tasting after each addition).
Place in a container and store refrigerated. Keeps for up to 4 weeks in the refrigerator.