Olive Salad for Muffalettas Recipe
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Olive Salad for Muffalettas

By: bestrachan 
"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!"

This Kitchen Approved Recipe has an average star rating of 4.7 Rate/Review | Read Reviews (36)

What to Drink?
Wine Sauvignon Blanc
Beer Beer
Prep Time:
10 Min
Ready In:
10 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 (6 ounce) can black olives, drained
  • 1 (5 ounce) jar pitted green olives, rinsed and drained
  • 1 (6.5 ounce) jar marinated artichoke hearts, undrained
  • 1 small red onion, chopped
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 teaspoon dried minced garlic
  • 1/2 teaspoon celery seed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 3/4 teaspoon black pepper

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 193 | Total Fat: 19.3g | Cholesterol: 0mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Dec. 19, 2007 by ELIZABETHT   view full review
I found a great improvement in the taste by using the kalamata olives in place of the black...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Mar. 30, 2005 by ASA416   view full review
Thank you for submitting this recipe! I've been a lover of olive salad for years and never...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on May 22, 2006 by Marilyn   view full review
Fantastic! I've been looking for a good olive salad recipe ever since we discovered...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Aug. 12, 2008 by Joanne K   view full review
Excellent salad, especially for one of my favorite sandwiches! I used half kalamata and half...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Dec. 2, 2004 by WonderMom   view full review
We use this as the base on our Greek inspired pizza. Wonderful!
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Apr. 8, 2008 by BN61079   view full review
Delicious! I didn't end up using as much vinegar and olve oil, but we loved it. I also baked...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Jul. 30, 2010 by Johanna Supporting Member (Click to learn more about Supporting Membership)  view full review
This is more delicious if you let it sit overnight in the fridge, so the flavors can blend....
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Dec. 7, 2010 by squirrel   view full review
This is delicious! I spread it on all my sandwhiches.
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Jan. 13, 2009 by Salami Mommy   view full review
YUM! The original cookbook recipe I had called for an olive salad (black&green olives and...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Jan. 14, 2007 by CRAWFISHKG   view full review
This statisfied my pregnant-woman craving for olives. I ate most of it straight out of the bowl!

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