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Olive Salad for Muffalettas
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Prep Time:
10 minutes
Total Time:
10 minutes
Inspired by New Orleans, this olive salad is perfect for addictive Muffaletta sandwiches. Try broiling open-faced for a crispy, melty, and toasty treat!
Ingredients:
  • 1 (6 ounce) can black olives, drained
  • 1 (5 ounce) jar pitted green olives, rinsed and drained
  • 1 (6.5 ounce) jar marinated artichoke hearts, undrained
  • 1 small red onion, chopped
  • 0.25 cup red wine vinegar
  • 0.5 cup olive oil
  • 1 teaspoon dried minced garlic
  • 0.5 teaspoon celery seed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 0.75 teaspoon black pepper
Instructions:
  • Combine black olives, green olives, artichoke hearts with their juice, and onion in a food processor. Add vinegar, olive oil, garlic, celery seed, oregano, basil, and black pepper. Blend until finely chopped. Serve as a sandwich condiment or dip for crackers. Refrigerate any leftovers.

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