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olive salad (muffaletta)

(2 ratings)
Grandpaskip avatar
Recipe by
Skip Davis
@Grandpaskip
Morton, MS

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

►
(2 ratings)
yield serving(s)
prep time 20 Min

Ingredients For olive salad (muffaletta)

  • 1 c
    pimento-stuffed green olives, chopped
  • 2 sm
    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
    salt
  • 1/2 tsp
    white pepper
  • 1/4 tsp
    tabasco sauce

How To Make olive salad (muffaletta)

  • 1
    Mix all the olive salad ingredients and refrigerate, covered.
  • 2
    NOTE: Can be made several hours or even a few days ahead of serving.
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