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 servings 193 cals
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Nutrition

  • 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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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 ther...

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 a...

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 fo...