In New Orleans, this salad is used as a spread on Italian bread to make a big sandwich that’s layered with sopprasseta, salami and provolone cheese.  My childhood friend Kim Snooks spent a year in New Orleans when she was in college and she developed this version of the salad modeled after the one served at Central Grocery in the French Quarter. For the ultimate muffuletta sandwich, use this olive spread with your favorite cold cuts on a homemade kaiser roll.
(Makes about six cups)
1 (1-quart) jar mixed pickled vegetables (gardiniera)
1 purple onion, quartered
1 (16-ounce) jar pitted green olives, drained
8 ounces black olives, drained and pitted
1/2 cup chopped pepperoncini peppers
1/3 cup capers
3 tablespoons minced garlic
1 1/2 teaspoons dried parsley flakes
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon ground black pepper
1/2 cup olive oil
1 (7.25-ounce) jar roasted red peppers, drained, coarsely chopped

1.) Drain the pickled vegetables, reserving the liquid.
2.) Put the drained pickled vegetables, the onion, olives peperoncini peppers, capers garlic and herbs in a food processor and pulse the motor on and off  until everything is coarsely chopped.
3.) Pulse the motor on and off just a few more times with the olive oil and the chopped roasted red peppers and motor in just enough of the reserved liquid from the pickled vegetables to moisten the mixture, about 2 tablespoons.
4.) Transfer the mixture to a jar and refrigerate for at least eight hours or keep covered and refrigerated for up to two weeks.