Amazing Muffaletta Olive Salad

This combines my love of the New Orleans-style olive salad that you find on muffaletta sandwiches and Italian olive tapenades. With so many olives how could you go wrong? I use it on fish, sandwiches, dips, and in herbed breads.

Amazing Muffaletta Olive Salad Ingredients

• 1 (6 ounce) can black olives, drained, brine reserved

• 1 (6 ounce) can pimento-stuffed green olives, drained, brine reserved

• 1 (14 ounce) can artichoke hearts, drained and chopped

• 1 onion, chopped

• 3 stalks celery, chopped

• 1 clove garlic, minced

• 1 tablespoon capers, rinsed and chopped

• cup Italian dressing

• 2 tablespoons reserved olive brine, or as needed

• salt and ground black pepper to taste

How to Make Amazing Muffaletta Olive Salad

1. Place the black olives, pimento-stuffed green olives, artichoke hearts, onion, celery, garlic, and capers in the bowl of a food processor. Pulse until the ingredients are uniform in size, and no larger than a popcorn kernel. Stir in the Italian dressing. Add equal amounts of green and black olive brine as needed for a moist consistency. Season with salt and black pepper. Chill in the refrigerator for at least 12 hours before serving.

Amazing Muffaletta Olive Salad Nutritions

• Calories: 39.4 calories

• Carbohydrate: 3.6 g

• Cholesterol:

• Fat: 2.7 g

• Fiber: 1.1 g

• Protein: 0.8 g

• SaturatedFat: 0.4 g

• ServingSize:

• Sodium: 389.5 mg

• Sugar: 0.8 g

• TransFat:

• UnsaturatedFat:

Amazing Muffaletta Olive Salad Reviews

• "Amazing" just about sums this one up I have had this one saved forever, but kept putting it off because I have never been a big fan of olives. Little by little, I think Ive been acquiring a taste for them, plus many people insist they hate olives, but the love muffaletta sandwiches, and I know I love them too. So, I made this to use in Muffaletta Pizza from this site, and Im so glad I did I could not stop eating it straight out of the bowl, and I can think of tons of ways to eat this wonderful concoction Only change was to use slightly less green olives (I had about 4 oz. left of a jar) and a large can of black olives, and ended up using 1 tbsp each of the brines. Simply fabulous The salt and brine of the olives, toned down a bit by the artichokes, and the tang of the salad dressing go together perfectly Makes a fair amount, too, so I still have quite a bit leftover after using a cup for the pizza. I can see this recipe being a regular staple in my fridge Thanks for sharing, A.Z.

• This is the business I loved it although I found the green olives to be a tad saltier than I like so next time, Id probably rinse them. Thanks bunches :o)

• I just made this wonderful olive salad...now heres something...I put it all in my Ninja chopper.....and well it looks like a chunky spread. But thats okay by me. I followed the ingredients to a T and only added just a 1/2 tbsp more brine. And used Light Italian Dressing in place of regular...and wow yum. I put on some multi grain crackers and topped with a slice of cherry tomatoe...WOW I couldnt wait the 12 hours to try. So if its wonderful now...12 hours from now its going to be the bomb TY AZ this is so light and yummy and pack full of olive & artichoke flavor...its hmmmm hmmm delish

• Boy - I so did not like this at all. I love muffalatas - so Im not sure what is up with this one. Everyone else loved it - so Ill own it must be me.