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Muffuletta Olive Salad
Muffuletta Olive Salad is similar to the olive tapenade on a New Orleans style muffuletta sandwich. It uses Spanish Olives, Kalamata Olives, Roasted Bell Peppers and Giardiniera with cauliflower, carrots, celery, and onions, and could be used as a dip or bruschetta or in a salad or sandwich.
Course Appetizers
Cuisine Cajun
Keyword Muffuletta Olive Salad, Muffuletta Salad, Olive Salad
Prep Time 20 minutes minutes
Cook Time 3 days days
Total Time 3 days days 20 minutes minutes
Servings 16
Calories 179 kcal
1-1/2 Cups Mezzetta Spanish Green Olives chopped 1/2 Cup Mezzetta Pitted Kalamata Olives chopped 1 Cup Mezzetta Giardiniera chopped 1/2 Cup Mezzetta Roasted Red Peppers chopped 3 each Fresh Garlic cloves minced 1 Tbsp. Italian Parsley finely chopped 2 tsp. dried oregano 1 tsp. Crushed red pepper flakes 3 Tbsp. Red Wine Vinegar Kosher Salt & Freshly Ground pepper To Taste salt may not be necessary 1 Cup Olive Oil
Combine all ingredients in a medium bowl.
Pour Olive Oil over the mixture and stir.
Transfer into a bowl or jar, cover and let the flavors develop for about a week.
Delish!
Calories: 179 kcal | Carbohydrates: 12 g | Protein: 1 g | Fat: 19 g | Saturated Fat: 2 g | Sodium: 550 mg | Potassium: 28 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 236 IU | Vitamin C: 5 mg | Calcium: 19 mg | Iron: 1 mg