Muffuletta Olive Salad Recipe

★★★★★ 2 Reviews
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By Diana Adcock
from 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!

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

Ingredients

  •   1 1/2 c
    green olives, pitted
  •   1 c
    calamatta olives, pitted
  •   1 c
    gardiniera-store bought
  •   1 Tbsp
    capers
  •   3 clove
    garlic, thinly sliced
  •   1 stalk(s)
    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

  • 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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