Olive Salad for Muffalettas

Rating: 4.61 stars
59 Ratings
  • 5 star values: 44
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 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!

By Beth Stone Strachan

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Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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Nutrition Facts

Per Serving:
193 calories; protein 1.5g; carbohydrates 6g; fat 19.3g; sodium 692.2mg. Full Nutrition
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Reviews (47)

Read More Reviews

Most helpful positive review

ELIZABETHT
Rating: 5 stars
12/19/2007
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 there are others). I also used marinated veggies (bottled giardiniera) in place of artichoke hearts personal preference. I had to look up a muffaletta sandwich online to complete this sandwich. The basic version contains lettuce and tomato ham and salami provolone and of course this olive salad. It's fabulous! Read More
Helpful
(45)

Most helpful critical review

Theresia
Rating: 3 stars
02/14/2012
I love olives and Muffalettas but this combo was way to greasy and overpowering. Read More
Helpful
(3)
59 Ratings
  • 5 star values: 44
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
ELIZABETHT
Rating: 5 stars
12/19/2007
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 there are others). I also used marinated veggies (bottled giardiniera) in place of artichoke hearts personal preference. I had to look up a muffaletta sandwich online to complete this sandwich. The basic version contains lettuce and tomato ham and salami provolone and of course this olive salad. It's fabulous! Read More
Helpful
(45)
ASA416
Rating: 5 stars
03/30/2005
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 and vinegar and its perfect for me. Thanks again! Read More
Helpful
(31)
Joanne Salm Klysen
Rating: 5 stars
08/12/2008
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 for color and flavor and fresh pressed garlic instead of the dried. I've been looking for something like this ever since my friend brought home a jarred olive salad she bought in New Orleans and this is even better! Thanks! Read More
Helpful
(28)
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Marilyn
Rating: 5 stars
05/22/2006
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 meat and cheese sandwich thanks! Read More
Helpful
(17)
WonderMom
Rating: 5 stars
12/02/2004
We use this as the base on our Greek inspired pizza. Wonderful! Read More
Helpful
(14)
BN61079
Rating: 5 stars
04/08/2008
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. Read More
Helpful
(14)
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Johanna WISHES she were a
Rating: 5 stars
07/30/2010
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 flavored oil soaks into the bread and helps to flavor the whole sandwich. Really good with mortadella ham dry salami and even turkey and provolone cheese. I used emeril's muffaletta recipe for the meats and I like to serve this at DH's poker games; never any leftovers! Read More
Helpful
(12)
Salami Mommy
Rating: 5 stars
01/13/2009
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 have artichokes on hand it was wonderful; though I can't wait to try this the "right" way. Also I used white wine vinegar instead and it was good. A splendid salad fixing! Thanks! Read More
Helpful
(8)
CRAWFISHKG
Rating: 5 stars
01/14/2007
This statisfied my pregnant-woman craving for olives. I ate most of it straight out of the bowl! Read More
Helpful
(6)
Theresia
Rating: 3 stars
02/14/2012
I love olives and Muffalettas but this combo was way to greasy and overpowering. Read More
Helpful
(3)
More Reviews
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