Olive Salad for Muffalettas
Looking to make a TRULY epic sandwich? Put on a batch of this Olive Salad for Muffalettas! Quick and easy to make, it brings a TON of flavor!
Servings: 14 Servings
Calories: 184kcal
Equipment
- Food processor Optional, but nice to have!
Ingredients
- 1 ½ cups Green Olives with Pimento Drained
- 1 ½ cups Pitted black olives drained
- ¾ Cup Giardiniera drained
- 5-10 Pepperoncini Drained
- 1 tablespoon Fresh Italian Parsley Finely chopped
- 1 tablespoon Dried Oregano
- 1 tablespoon Finely Minced Garlic
- Ground Pepper
- ¾ Cups Olive Oil
Instructions
- Chop olives and giardiniera, place in a large bowl.
- Trim the stem ends off the pepperoncini, allow any trapped brine to drain. Chop, add to the large bowl.
- Measure parsley, oregano, and garlic into the bowl, stir well to combine.
- Season with ground pepper, to taste, before stirring in the olive oil.
- Pack mixture into clean glass jars, making sure to top each jar with olive oil from the bowl.
- Transfer to fridge. Ideally, allow it to chill for at least 24 hours before using.
Notes
Recipe makes about 3 ½ cups total. I find that I tend to use about ¼ cup per serving, so that's the serving size assumed in the nutritional info.
As a heads up, the oil in the chilled olive salad can solidify. This is fine!
Just dish out however much you want to use, and gently heat in the microwave for a few seconds to liquify it again.
Use to make muffaletta, or for any number of other uses. Try it on many sandwiches, on crackers, as bruschetta topping, mixed with cream cheese for a dip, mixed in fondue… SO many ideas!
Nutrition
Calories: 184kcal | Carbohydrates: 11g | Protein: 1g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 753mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin A: 156IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 1mg