Happy Mardi Gras y’all! I Made a vegan muffalata to celebrate. I marinated some eggplant and roasted a red bell pepper and layered on violife smoked Gouda. But what really made the sandwich was this olive spread. This olive mix took me right back to New Orleans. The brininess was spot on. I’ve been looking for a good blend for awhile now and glad to have finally come upon this jar. #goveganfortheanimals
