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


★★★★★ 2 votes

enough for 8 servings
20 Min


Add to Grocery List

  • 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

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.

Printable Recipe Card

About Olive Salad (Muffaletta)

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

Show 4 Comments & Reviews

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