READY IN 12+ hrs

Amazing Muffaletta Olive Salad

Read Reviews (4)

"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." — AZ

Directions

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.

Kitchen-Friendly View

PREP 20 mins
READY IN 12 hrs 20 mins

Reviews More Reviews

Jun 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.!!!

—Christine M

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Jun 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!

—mis7up

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6 Ratings

Jan 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)

—cheepchick

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Feb 24, 2011

Good stuff! I used this salad for the Muffuletta Pinwheels (from this site) and it worked out great. Thanks!

—MBKRH

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Nutrition

Calories
39 kcal
2%

Carbohydrates
3.6 g
1%

Cholesterol
0 mg
0%

Fat
2.7 g
4%

Fiber
1.1 g
4%

Protein
0.8 g
2%

Sodium
409 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Amazing Muffaletta Olive Salad

Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories: 39
Calories from Fat: 24

% Daily Value *
Total Fat 2.7g 4 %
Saturated Fat 0.4g 2 %
Cholesterol 0mg 0 %
Sodium 409mg 16 %
** Potassium 41mg 1 %
Total Carbohydrates 3.6g 1 %
Dietary Fiber 1.1g 4 %
Protein 0.8g 2 %
** Sugars 0.8g
** Vitamin A 3 %
** Vitamin C 6 %
** Calcium 2 %
** Iron 5 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 2 %
** Magnesium 1 %
** Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.