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My review
Olive Salad for Muffalettas
18
Beth Stone Strachan
"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!"
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Ingredients
10 m servings 193Original recipe yields 8 servings
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Directions
{{model.addEditText}} Print- 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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Reviews
Read all reviews 4355 Ratings
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Most helpful positive review
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 ther...
Most helpful critical review
2/14/2012
I love olives and Muffalettas but this combo was way to greasy and overpowering.
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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 ther...
3/30/2005
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 a...
8/12/2008
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 fo...
5/22/2006
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 mea...
4/8/2008
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.
12/2/2004
We use this as the base on our Greek inspired pizza. Wonderful!
7/29/2010
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 ...
1/13/2009
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...