Olive Salad for Muffalettas

Olive Salad for Muffalettas

40
Beth Stone Strachan 1

"I created this olive salad recipe after a vacation to New Orleans. Muffaletta sandwiches are fabulously addictive! Sometimes I will assemble the sandwiches and broil them open faced until the meat is crisped and the cheese melted and toasty. Enjoy!"

Ingredients 10 m {{adjustedServings}} servings 193 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 193 kcal
  • 10%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 6g
  • 2%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 692 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Place the black olives, green olives, artichoke hearts with their juice, and onion into a food processor. Pour in the vinegar and olive oil, and season with garlic, celery seed, oregano, basil and black pepper. Cover, and process until finely chopped. Use as a condiment on sandwiches, or a dip for crackers. Refrigerate leftovers.
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Reviews 40

  1. 52 Ratings

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ELIZABETHT
12/19/2007

I found a great improvement in the taste by using the kalamata olives in place of the black olives (Mezzetta brand has a pitted version so you don't have to deal with pitting them; I'm sure there are others). I also used marinated veggies (bottled giardiniera) in place of artichoke hearts, personal preference. I had to look up a muffaletta sandwich online to complete this sandwich. The basic version contains lettuce and tomato, ham and salami, provolone and of course this olive salad. It's fabulous!

ASA416
3/30/2005

Thank you for submitting this recipe! I've been a lover of olive salad for years and never thought i could make it taste right at home, but it's just like at the restaurant! I halved the oil and vinegar and its perfect for me. Thanks again!

Joanne Salm Klysen
8/12/2008

Excellent salad, especially for one of my favorite sandwiches! I used half kalamata and half black olives in addition to the green olives. I also added some chopped roasted sweet red pepper for color and flavor, and fresh pressed garlic instead of the dried. I've been looking for something like this ever since my friend brought home a jarred olive salad she bought in New Orleans, and this is even better! Thanks!