Olive Salad

Homemade Olive Salad is the perfect topping for everything from a classic muffuletta sandwich to salads, crackers, or even pizza. This zesty condiment is made in minutes and will give all your favorite foods an instant flavor boost!

Prep Time10

Total Time10

Course: Condiment

Cuisine: American

Keyword: muffaletta olive salad, muffuletta olive salad, olive salad

Servings: servings (about 2 cups total)

Ingredients

16 ounce jar Giardiniera , drained and diced, or store bought
¼ cup kalamata olives , drained and diced
¼ cup pepperoncini peppers , drained and diced
5 marinated cocktail onions , drained and diced
1 tbsp capers , drained
¼ tsp ground black pepper
2 tbsp red wine vinegar
¼ cup olive oil
2 tbsp canola oil

Instructions

Finely dice the Giardiniera, olives, pepperoncini, and onions so they're all approximately the same size. You want the pieces small like the capers.
In a medium bowl, combine all the ingredients. Mix together and transfer to an airtight container. (If needed, pour in just a touch more oil to cover.)
Cover container and refrigerate overnight. Use as desired.

Video

Notes

To make with a food processor: Pulse everything (separately) in a food processor. But don't process the ingredients too much. Muffuletta olive salad should be a chunky olive spread, not a paste.

Serving size: This recipe makes about 2 cups. I typically use 1/4 cup per serving and that's what the nutritional calculation is based on. You can certainly use more or less, as desired.

Nutrition