One bite of a classic New Orleans muffuletta sandwich, and you’re transported. While the layers of Italian meats and provolone are delicious, the real soul of the sandwich is the briny, zesty, and utterly addictive olive salad. It’s the flavor-packed condiment that ties everything together. But why limit it to just sandwiches? This stuff is pure magic! I keep a jar in my fridge at all times to spoon over grilled chicken, toss into pasta salads, or even just scoop up with a cracker. It’s a burst of the Big Easy in every single bite, and it’s shockingly simple to make at home.
Ingredients
• 1½ cups / 225g giardiniera, drained
• 1 cup / 150g pimiento-stuffed green olives, drained
• 1 cup / 150g pitted Kalamata olives, drained
• ½ cup / 60g pepperoncini, stems removed
• ¼ cup / 45g roasted red peppers, drained
• ¼ cup / 60ml red wine vinegar
• ¼ cup / 60ml olive oil
• 4 cloves garlic, peeled
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon ground black pepper
• Pinch of red pepper flakes
• ⅓ cup / 45g capers, drained
Instructions
1. Directions
2. In the bowl of a food processor, combine the giardiniera, green olives, Kalamata olives, pepperoncini, roasted red peppers, red wine vinegar, olive oil, garlic, basil, oregano, black pepper, and red pepper flakes.
3. Pulse the mixture 5-7 times, or until everything is coarsely chopped into small, uniform pieces. Be careful not to over-process into a paste.
4. Transfer the chopped mixture to a medium bowl and stir in the drained capers. Mixing the capers in by hand keeps them whole and preserves their texture.
5. Cover and refrigerate for at least 1 hour to allow the flavors to meld together. Store leftovers in an airtight container in the refrigerator for up to 3 weeks.
Nutritional Information
• Per Serving (¼ cup)
• CALORIES: 25
• FAT: 2.6g
• PROTEIN: 0.1g
• TOTAL CARBS: 0.5g
• FIBER: 0.1g
• NET CARBS: 0.4g
Pro Tips
• For the best flavor, let the olive salad marinate in the refrigerator for at least 24 hours before serving. The taste deepens and improves significantly over time.
• If you prefer a chunkier, more rustic texture, skip the food processor and finely chop all the by hand.
• Don’t discard the flavorful oil that settles in the jar! Use it as a vinaigrette for salads, a marinade for chicken, or for dipping crusty bread.
• Feel free to customize the heat by adding more red pepper flakes or a finely chopped hot cherry pepper to the mix.
FAQ
Q: How long does homemade olive salad last
A: This homemade olive salad can be stored in an airtight container in the refrigerator for up to 3 weeks.
Q: Can I make this olive salad without a food processor
A: Yes, for a chunkier and more rustic texture, you can skip the food processor and finely chop all the ingredients by hand.
Q: What can I use muffuletta olive salad for besides sandwiches
A: This versatile olive salad is delicious spooned over grilled chicken, tossed into pasta salads, or served as a dip with crackers. You can also use the leftover oil as a vinaigrette or marinade.
Q: How can I make this olive salad spicier
A: To increase the heat, you can easily customize the recipe by adding more red pepper flakes or including a finely chopped hot cherry pepper to the mix.
