Olive Salad for Muffalettas recipe

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Ingredients

1 (6 ounce) can black olives, drained
1 (5 ounce) jar pitted green olives, rinsed and drained
1 (6.5 ounce) jar marinated artichoke hearts, undrained
1 small red onion, chopped
¼ cup red wine vinegar
½ cup olive oil
1 teaspoon dried minced garlic
½ teaspoon celery seed
1 teaspoon dried oregano
1 teaspoon dried basil
¾ teaspoon black pepper

Nutrition Info

193.2 calories
carbohydrate: 6 g
cholesterol: : -
fat: 19.3 g
fiber: 2.1 g
protein: 1.5 g
saturatedFat: 2.4 g
servingSize: -
sodium: 692.2 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the black olives, green olives, artichoke hearts with their juice, and onion into a food processor. Pour in the vinegar and olive oil, and season with garlic, celery seed, oregano, basil and black pepper. Cover, and process until finely chopped. Use as a condiment on sandwiches, or a dip for crackers. Refrigerate leftovers.

Recipe Yield

8 servings

Recipe Note

I created this olive salad recipe after a vacation to New Orleans. Muffaletta sandwiches are fabulously addictive! Sometimes I will assemble the sandwiches and broil them open faced until the meat is crisped and the cheese melted and toasty. Enjoy!

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