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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
Cook Time 3 days
Total Time 3 days 20 minutes
Servings 16
Calories 179kcal


  • 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: 179kcal | Carbohydrates: 12g | Protein: 1g | Fat: 19g | Saturated Fat: 2g | Sodium: 550mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin A: 236IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 1mg