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Amazing Muffaletta Olive Salad

By: A.Z.  
"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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Prep Time:
20 Min
Ready In:
12 Hrs 20 Min

Servings  (Help)

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Original Recipe Yield 4 cups
 

Ingredients

  • 1 (6 ounce) can black olives, drained, brine reserved
  • 1 (6 ounce) can pimento-stuffed green olives, drained, brine reserved
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1 onion, chopped
  • 3 stalks celery, chopped
  • 1 clove garlic, minced
  • 1 tablespoon capers, rinsed and chopped
  • 1/4 cup Italian dressing
  • 2 tablespoons reserved olive brine, or as needed
  • salt and ground black pepper to taste

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 39 | Total Fat: 2.7g | Cholesterol: 0mg

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