Best 3 Muffuletta Olive Salad Recipes

Muffuletta olive salad is a classic Creole dish that originated in the 19th century in New Orleans, Louisiana. It is a flavorful and versatile salad that can be enjoyed on its own, as a sandwich filling, or as part of a larger meal. The main ingredients of muffuletta olive salad typically include olives, pickled vegetables, and herbs, all dressed in a tangy vinaigrette. The olives are usually a mix of green and black olives, while the pickled vegetables often include carrots, celery, and cauliflower. The herbs commonly used in muffuletta olive salad are oregano, basil, and parsley. With its bold flavors and colorful appearance, muffuletta olive salad is a popular choice for picnics, potlucks, and other gatherings.

Let's cook with our recipes!

MUFFULETTA OLIVE SALAD

Muffuletta Olive Salad image

This is my version of a famous New Orleans salad. Try it as a sandwich topping. Try it on toasted baguette slices, or make it deluxe with diced ham and salami. - Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 16 servings (1/4 cup each).

Number Of Ingredients 14

Ingredients

1/2 cup olive oil
1/4 cup red wine vinegar
6 garlic cloves, minced
1 tablespoon dried oregano
1 tablespoon thinly sliced green onion
1 tablespoon minced fresh parsley
1 teaspoon crushed red pepper flakes
1-1/2 cups green olives with pimientos, halved
1 cup coarsely chopped giardiniera
1/2 cup coarsely chopped pickled beets
1/2 cup pitted Greek olives, halved
1/3 cup roasted sweet red peppers, chopped
1/4 cup finely chopped celery
1 tablespoon drained capers

Steps:

In a large bowl, whisk the first seven ingredients. Add the remaining ingredients; toss to coat. Cover and refrigerate for at least eight hours, stirring occasionally. If desired, serve with toasted baguette slices.

Nutrition Facts :

MUFFULETTA OLIVE SALAD & SANDWICH RECIPE

Muffuletta Olive Salad & Sandwich Recipe image

Make and share this Muffuletta Olive Salad & Sandwich Recipe recipe from Food.com.

Provided by Evil Step-Mom

Categories Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

3 garlic cloves, pressed
1 cup pimento stuffed olive, chopped
1 cup pitted ripe olives, chopped
1 cup roasted red pepper, chopped
1 cup olive oil
3 tablespoons fresh parsley, chopped
2 tablespoons white wine vinegar
8 ounces genoa salami
8 ounces provolone cheese
8 ounces muenster cheese
8 ounces prosciutto
1 loaf good French bread

Steps:

Mix first seven ingredients and let stand at room temperature overnight.
Have all meats/cheeses sliced very,very thinly. The following day, slice a loaf of GOOD French bread horizontally. Scoop out some of the center of the loaf and drizzle wth olive oil, from the olive salad you made the night before, on both sides of the bread. On the bottom half, spread some of the olive salad. Then, layer the salami, Provolone, prosciutto, and Muenster, alternating until all are gone. Put more of the olive salad in the top of the loaf, and wrap the assembled sandwich in tinfoil (seam side UP) and bake @ 350 for 15-20 minutes.
This makes a LOT of relish, so if you like, it's easily halved.

Nutrition Facts : Calories 2264.8, Fat 115.8, SaturatedFat 37.2, Cholesterol 151.6, Sodium 4588.8, Carbohydrate 223.7, Fiber 10.8, Sugar 10.9, Protein 85.5

MUFFULETTA OLIVE SALAD RECIPE

Muffuletta Olive Salad Recipe image

How to use. On a Muffuletta sandwich, pasta salad, potato salad, roast beef po-boy, or spoon to mouth. It's all good!

Provided by Diana Adcock

Categories Other Salads

Time 30m

Number Of Ingredients 15

Ingredients

1 1/2 c green olives, pitted
1 c calamatta olives, pitted
1 c gardiniera-store bought
1 Tbsp capers
3 clove garlic, thinly sliced
1 stalk(s) celery, thinly sliced
1 Tbsp leaf parsley, chopped fine
2 tsp oregano, dried
1 1/2 tsp red pepper flakes
1/4 c roasted red peppers, chopped
3 Tbsp red wine vinegar
1 green onion, thinly sliced
1/2 tsp black pepper, ground
salt to taste...taste first
1 1/2 c olive oil, extra virgin

Steps:

1. Using the flat side of a chopping knife gently crush olives. Don't mash them to bits, you want them cracked and split.
2. In a medium glass bowl or large jar add all the ingredients up to the olive oil.
3. Add enough olive oil to just cover. If using a bowl stir well. Cover with plastic wrap. If using a canning jar, which is what I use, put the lid on it and give it a few gentle shake with a few turns to mix well.
4. Keep on the counter for a few hours so you will remember to give it a stir or a turn.
5. Place in the fridge overnight. To serve the next day remove from fridge and allow to come to room temperature. (stir, turn the jar...) You can keep this up to a week in your fridge, but it won't last that long.

Tips:

Use high-quality ingredients. Fresh, flavorful ingredients will make a big difference in the taste of your muffuletta olive salad. Look for ripe olives, crisp celery, and sweet bell peppers.
Don't be afraid to adjust the recipe to your own taste. If you like your olive salad more or less salty, add more or less salt. If you want it more spicy, add more cayenne pepper.
Make sure to let the olive salad rest for at least an hour before serving. This will give the flavors time to meld together.
Serve the olive salad on a variety of breads. Muffuletta bread is traditional, but you can also use French bread, Italian bread, or even pita bread.

Conclusion:

Muffuletta olive salad is a delicious and versatile dish that can be enjoyed in many different ways. Whether you serve it on a sandwich, a salad, or just as a snack, it's sure to be a hit. So next time you're looking for a new recipe to try, give muffuletta olive salad a try. You won't be disappointed!