olive salad (muffaletta)

Name: Olive Salad (Muffaletta)
Prep time: 20 min
Ingredients: 1 cup(s) pimento-stuffed green olives, chopped; 2 small cans (about 4 ounces each) chopped black olives; 1/2 cup(s) extra virgin olive oil; 1/2 cup(s) finely chopped curly parsley; 3 clove(s) garlic, minced; 1 tablespoon(s) red wine vinegar; 1 teaspoon(s) dried oregano; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) white pepper; 1/4 teaspoon(s) tabasco sauce

(2 RATINGS)

90 Pinches 4 Photos

Skip Davis

Morton, MS

Updated on Sep 6, 2011

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

Rate

prep time 20 Min

cook time

method ---

yield enough for 8 servings

Ingredients

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

How To Make olive salad (muffaletta)

Step 1

Mix all the olive salad ingredients and refrigerate, covered.

Step 2

NOTE: Can be made several hours or even a few days ahead of serving.
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