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!"
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Ingredients

10 m servings 193 cals
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Original recipe yields 8 servings

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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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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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.

Reviews

40
  1. 52 Ratings

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Most helpful positive review

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...

Most helpful critical review

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

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...

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 mea...

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.

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

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 ...

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...

This is delicious! I spread it on all my sandwhiches.