Side Dish

Mouthwatering Olive Salad: Elevate Your Muffalettas

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!

Recipe Details

Prep Time:
10 mins
Total Time:
10 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 1(6 ounce) canblack olives, drained

  • 1(5 ounce) jarpitted green olives, rinsed and drained

  • 1(6.5 ounce) jarmarinated artichoke hearts, undrained

  • 1smallred onion, chopped

  • ¼cupred wine vinegar

  • ½cupolive oil

  • 1teaspoondried minced garlic

  • ½teaspooncelery seed

  • 1teaspoondried oregano

  • 1teaspoondried basil

  • ¾teaspoonblack pepper

Cooking 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.

Nutrition Facts

Full Nutrition Label
Servings Per Recipe8
Calories193
% Daily Value *
Total Fat
19g 		25%
Saturated Fat
2g 		12%
Sodium
692mg 		30%
Total Carbohydrate
6g 		2%
Dietary Fiber
2g 		8%
Total Sugars
0g
Protein
2g
Vitamin C
6mg 		30%
Calcium
42mg 		3%
Iron
1mg 		8%
Potassium
51mg 		1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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