The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Apr. 2, 2009
Fantastic! I think I could have used a bit more red wine vinegar, but I'll try it next time. Either way, it was wonderful by itself and on a sourdough hot ham and cheese sandwich. Thanks for the recipe!
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Cooking Level: Intermediate

Living In: Gallatin, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
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Reviewed: Mar. 11, 2009
We really liked this salad on our muffalettas. I added fresh parsley, and roasted red peppers. I chopped it by hand to have a chunky salad.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jan. 13, 2009
YUM! The original cookbook recipe I had called for an olive salad (black&green olives and celery... heavy on the vinegar) in the sandwich. This was a FAR better addition! Even though I didn't have artichokes on hand, it was wonderful; though I can't wait to try this the "right" way. Also, I used white wine vinegar instead, and it was good. A splendid salad fixing! Thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jan. 3, 2009
Love this !
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Cooking Level: Expert

Home Town: Rochester, New York, USA
Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 23, 2008
I guess I'm going against the flow here but something was just too overpowering in this. I think maybe it was the oregano, so I'll try it again with less. On a positive note, I took this to our Thanksgiving dinner and my sister thought it was really good.
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Cooking Level: Expert

Home Town: Old Fort, North Carolina, USA
Living In: Forest City, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 3, 2008
Very authentic NOLA flavor! Just a little too much of an onion aftertaste for me when eating it straight. Hopefully when I put it on the Muffaletta sammich with the ham, salami and provolone it won't be as noticeable. I think next time I'll use 1/2 a small red onion or just rinse the onion with water before mixing it in to take the edge off.
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Cooking Level: Intermediate

Living In: Mobile, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Aug. 19, 2008
bravo! this rocks!
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Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA
Living In: Pensacola, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: 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!
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Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jun. 15, 2008
So very good and so very easy. We love it and I will make it often. I initially made it for muffalettas and they were perfect. I can think of a lot of other things that this recipe will be perfect for. We've already eaten it as a dip for crackers and straight out of the bowl!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Apr. 8, 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.
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Cooking Level: Expert

Home Town: Mendon, Massachusetts, USA
Living In: Milford, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Feb. 29, 2008
I just made this for a birthday party. I didn't want the onion to be real strong so instead of a whole onion I just used a thick slice from a large red onion. I also halved the olive oil, 1/4 cup was plenty IMO. It makes a lot and it is delicious, tastes very authentic! I am going to toast some baguette to eat with it tomorrow. Very good!!
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Cooking Level: Expert

Home Town: Trenton, Kentucky, USA
Living In: Lexington, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Feb. 3, 2008
This stuff is fantastic! I used store brand olives and artichoke hearts, and it still turned out great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jan. 31, 2008
Served this at a party as a dip for crackers--was a big hit! The onion was really strong though, will use less next time or a sweeter onion variety.
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Cooking Level: Intermediate

Home Town: Inwood, Iowa, USA
Living In: Fairbanks, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jan. 18, 2008
This is my mother's recipe. Only the best! This salad is very filling, but you never feel that weighted down, bloated feeling.
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Cooking Level: Intermediate

Living In: Meadow Vista, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 21, 2007
Very authentic if you are missing those New Orleans flavors! I also cut the red vinegar in 1/2 which worked, however, if you are going to keep it more than a couple days keep full amount so it doesn't dry out. Also great to just serve on french bread as snack. I think it may also mix well with cold pasta, haven't tried it though.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: 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!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 13, 2007
This recipe is great, both as a sandwich spread with turkey but also as a Tapanade (served with crackers).
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Cooking Level: Expert

Home Town: Long Island, New York, USA
Living In: Newman, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 2, 2007
After paying $15.00 for a jar of muffaletta I set out to find a recipe to make. This recipe is great! It was so easy to make and I will use it for the holidays on cheese and cracker boards (it keeps in the fridge for quite some time). I added 3-4 T of rinsed capers and some lemon juice to get the flavor that I was looking for.
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Cooking Level: Intermediate

Living In: Townshend, Vermont, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jul. 7, 2007
Delicious! My husband and I attended a wedding and they served olive tapenada with sliced bagettes as an appetizer. He loved it and asked me to try and make it at home. I'm glad I found this recipe. Thanks for sharing it.
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Cooking Level: Expert

Living In: Schenectady, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jan. 14, 2007
This statisfied my pregnant-woman craving for olives. I ate most of it straight out of the bowl!
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Cooking Level: Expert

Home Town: Gulfport, Mississippi, USA
Living In: Jackson, Mississippi, USA

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