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Amazing Muffaletta Olive Salad

Rated as 4.12 out of 5 Stars

"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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12 h 20 m servings 39
Original recipe yields 20 servings (4 cups)


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  1. 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.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 39 calories; 2.7 3.6 0.8 0 389 Full nutrition

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Read all reviews 5
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"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 ...

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)

I just made this wonderful olive 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 ...

Good stuff! I used this salad for the Muffuletta Pinwheels (from this site) and it worked out great. Thanks!

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.