Olive Salad (Muffaletta)

★★★★★ 2 Reviews
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By Skip Davis
from 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

serves enough for 8 servings
prep time 20 Min


  •   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

  • 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.