Olive Salad for Muffalettas Recipe - Allrecipes.com
Olive Salad for Muffalettas Recipe
  • READY IN 10 mins

Olive Salad for Muffalettas

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • READY IN

    10 mins

Directions

  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 More Reviews

Most Helpful Positive Review
Dec 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!

 
Most Helpful Critical Review
Feb 14, 2012

I love olives and Muffalettas but this combo was way to greasy and overpowering.

 

50 Ratings

Mar 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!

 
Aug 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!

 
May 22, 2006

Fantastic! I've been looking for a good olive salad recipe ever since we discovered muffalettas in N'Awlins four years ago ~ this is the closest I've tasted. It's great in almost any meat or meat and cheese sandwich ~ thanks!

 
Apr 08, 2008

Delicious! I didn't end up using as much vinegar and olve oil, but we loved it. I also baked 1 cup of it into the Mediterranean Black Olive bread recipe from this site, and it was heavenly.

 
Dec 02, 2004

We use this as the base on our Greek inspired pizza. Wonderful!

 
Jul 30, 2010

This is more delicious if you let it sit overnight in the fridge, so the flavors can blend. Don't cut the oil in half!, per other reviewers, unless you're using this as a dip for crackers...the flavored oil soaks into the bread and helps to flavor the whole sandwich. Really good with mortadella ham, dry salami, and even turkey, and provolone cheese. I used emeril's muffaletta recipe for the meats, and I like to serve this at DH's poker games; never any leftovers!

 

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Nutrition

  • Calories
  • 193 kcal
  • 10%
  • Carbohydrates
  • 6 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 19.3 g
  • 30%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 692 mg
  • 28%

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

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