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Amazing Muffaletta Olive Salad

Amazing Muffaletta Olive Salad

  • Prep

    20 m
  • Ready In

    12 h 20 m
AZ

AZ

This combines my love of the New Orleans-style olive salad that you find on muffaletta sandwiches and Italian olive tapenades. With so many olives how could you go wrong? I use it on fish, sandwiches, dips, and in herbed breads.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

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  • Calories:
  • 39 kcal
  • 2%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 3.6g
  • 1%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 409 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

  1. Place the black olives, pimento-stuffed green olives, artichoke hearts, onion, celery, garlic, and capers in the bowl of a food processor. Pulse until the ingredients are uniform in size, and no larger than a popcorn kernel. Stir in the Italian dressing. Add equal amounts of green and black olive brine as needed for a moist consistency. Season with salt and black pepper. Chill in the refrigerator for at least 12 hours before serving.
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Christine M
14

Christine M

6/11/2010

"Amazing" just about sums this one up! I have had this one saved forever, but kept putting it off because I have never been a big fan of olives. Little by little, I think I've been acquiring a taste for them, plus many people insist they hate olives, but the love muffaletta sandwiches, and I know I love them too. So, I made this to use in Muffaletta Pizza from this site, and I'm so glad I did! I could not stop eating it straight out of the bowl, and I can think of tons of ways to eat this wonderful concoction! Only change was to use slightly less green olives (I had about 4 oz. left of a jar) and a large can of black olives, and ended up using 1 tbsp each of the brines. Simply fabulous! The salt and brine of the olives, toned down a bit by the artichokes, and the tang of the salad dressing go together perfectly! Makes a fair amount, too, so I still have quite a bit leftover after using a cup for the pizza. I can see this recipe being a regular staple in my fridge! Thanks for sharing, A.Z.!!!

mis7up
11

mis7up

6/22/2011

I just made this wonderful olive salad...now here's something...I put it all in my Ninja chopper.....and well it looks like a chunky spread. But that's okay by me. I followed the ingredients to a T and only added just a 1/2 tbsp more brine. And used Light Italian Dressing in place of regular...and wow!! yum. I put on some multi grain crackers and topped with a slice of cherry tomatoe...WOW I couldn't wait the 12 hours to try. So if it's wonderful now...12 hours from now it's going to be the bomb! TY AZ!!! this is so light and yummy and pack full of olive & artichoke flavor...it's hmmmm hmmm delish!

Cheepy
11

Cheepy

1/27/2011

This is the business! I loved it although I found the green olives to be a tad saltier than I like so next time, I'd probably rinse them. Thanks bunches! :o)

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