Olive Salad (Muffaletta)

Skip Davis


This salad is traditional as part of a Muffaletta sandwich, but try these other ideas for this flavorful concoction.

Combine with cream cheese and use as a spread for crackers.

Use it on a turkey, ham or other simple luncheon meat and turn those into a wonderful, sloppy, drippy sandwich sensation.

For something totally different, with a lot of flavor, toss with lightly cooked vegetables

pinch tips: How to Check Freshness of an Egg



enough for 8 servings


20 Min


1 c
pimento-stuffed green olives, chopped
2 small
cans (about 4 ounces each) chopped black olives
1/2 c
extra virgin olive oil
1/2 c
finely chopped curly parsley
3 clove
garlic, minced
1 Tbsp
red wine vinegar
1 tsp
dried oregano
1/2 tsp
1/2 tsp
white pepper
1/4 tsp
tabasco sauce

Directions Step-By-Step

Mix all the olive salad ingredients and refrigerate, covered.
NOTE: Can be made several hours or even a few days ahead of serving.

About this Recipe

Course/Dish: Other Salads, Spreads, Dressings
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy