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.

AZ

Recipe Summary

prep:
20 mins
additional:
12 hrs
total:
12 hrs 20 mins
Servings:
20
Yield:
4 cups
Advertisement

Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

39 calories; protein 0.8g; carbohydrates 3.6g; fat 2.7g; sodium 389.5mg. Full Nutrition
Advertisement

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/11/2010
"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 taste for them, plus many people insist they hate olives, but the love muffaletta sandwiches, and I know I love them too. So, I made this to use in Muffaletta Pizza from this site, and I'm so glad I did! I could not stop eating it straight out of the bowl, and I can think of tons of ways to eat this wonderful concoction! Only change was to use slightly less green olives (I had about 4 oz. left of a jar) and a large can of black olives, and ended up using 1 tbsp each of the brines. Simply fabulous! The salt and brine of the olives, toned down a bit by the artichokes, and the tang of the salad dressing go together perfectly! Makes a fair amount, too, so I still have quite a bit leftover after using a cup for the pizza. I can see this recipe being a regular staple in my fridge! Thanks for sharing, A.Z.!!! Read More
(16)

Most helpful critical review

Rating: 3 stars
02/24/2011
Good stuff! I used this salad for the Muffuletta Pinwheels (from this site) and it worked out great. Thanks! Read More
(7)
8 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/11/2010
"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 taste for them, plus many people insist they hate olives, but the love muffaletta sandwiches, and I know I love them too. So, I made this to use in Muffaletta Pizza from this site, and I'm so glad I did! I could not stop eating it straight out of the bowl, and I can think of tons of ways to eat this wonderful concoction! Only change was to use slightly less green olives (I had about 4 oz. left of a jar) and a large can of black olives, and ended up using 1 tbsp each of the brines. Simply fabulous! The salt and brine of the olives, toned down a bit by the artichokes, and the tang of the salad dressing go together perfectly! Makes a fair amount, too, so I still have quite a bit leftover after using a cup for the pizza. I can see this recipe being a regular staple in my fridge! Thanks for sharing, A.Z.!!! Read More
(16)
Rating: 5 stars
01/27/2011
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) Read More
(13)
Rating: 5 stars
06/22/2011
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 a T and only added just a 1/2 tbsp more brine. And used Light Italian Dressing in place of regular...and wow!! yum. I put on some multi grain crackers and topped with a slice of cherry tomatoe...WOW I couldn't wait the 12 hours to try. So if it's wonderful now...12 hours from now it's going to be the bomb! TY AZ!!! this is so light and yummy and pack full of olive & artichoke flavor...it's hmmmm hmmm delish! Read More
(11)
Advertisement
Rating: 3 stars
02/24/2011
Good stuff! I used this salad for the Muffuletta Pinwheels (from this site) and it worked out great. Thanks! Read More
(7)
Rating: 1 stars
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. Read More
Advertisement