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My review
Amazing Muffaletta Olive Salad
83
AZ
"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."
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Ingredients
12 h 20 m servings 39Original recipe yields 20 servings (4 cups)
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
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6/10/2010
"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 ...
6/3/2010
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)
6/22/2011
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 ...
2/23/2011
Good stuff! I used this salad for the Muffuletta Pinwheels (from this site) and it worked out great. Thanks!
10/30/2013
Boy - I so did not like this at all. I love muffalatas - so I'm not sure what is up with this one. Everyone else loved it - so I'll own it must be me.