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muffuletta olive salad recipe

★★★★★ 2
a recipe by
Diana Adcock
Yes, IL

How to use. On a Muffuletta sandwich, pasta salad, potato salad, roast beef po-boy, or spoon to mouth. It's all good!

★★★★★ 2
serves 4-6 (cook time reflects marinating time)
prep time 30 Min
method No-Cook or Other

Ingredients For muffuletta olive salad recipe

  • 1 1/2 c
    green olives, pitted
  • 1 c
    calamatta olives, pitted
  • 1 c
    gardiniera-store bought
  • 1 Tbsp
  • 3 clove
    garlic, thinly sliced
  • 1 stalk
    celery, thinly sliced
  • 1 Tbsp
    leaf parsley, chopped fine
  • 2 tsp
    oregano, dried
  • 1 1/2 tsp
    red pepper flakes
  • 1/4 c
    roasted red peppers, chopped
  • 3 Tbsp
    red wine vinegar
  • 1
    green onion, thinly sliced
  • 1/2 tsp
    black pepper, ground
  • salt to taste...taste first
  • 1 1/2 c
    olive oil, extra virgin

How To Make muffuletta olive salad recipe

  • 1
    Using the flat side of a chopping knife gently crush olives. Don't mash them to bits, you want them cracked and split.
  • 2
    In a medium glass bowl or large jar add all the ingredients up to the olive oil.
  • 3
    Add enough olive oil to just cover. If using a bowl stir well. Cover with plastic wrap. If using a canning jar, which is what I use, put the lid on it and give it a few gentle shake with a few turns to mix well.
  • 4
    Keep on the counter for a few hours so you will remember to give it a stir or a turn.
  • 5
    Place in the fridge overnight. To serve the next day remove from fridge and allow to come to room temperature. (stir, turn the jar...) You can keep this up to a week in your fridge, but it won't last that long.

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