Olive Salad
During a recent visit to New Orleans, I finally had the chance to try the iconic muffuletta sandwich—a bold, savory combination of Italian cured meats, provolone cheese, and the unforgettable star ingredient: olive salad. After hearing so many recommendations, it lived up to every expectation. As someone who already enjoys olives, I immediately knew I wanted to recreate this flavorful spread at home.
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Fortunately, olive salad recipes are widely shared, many inspired by the famous version from Central Grocery, the birthplace of the muffuletta. This version stays true to the classic approach: a blend of olives, pickled vegetables, lemon juice, and seasoning, pulsed just enough to create a coarse relish. The key is texture—you want it finely chopped, not blended into a smooth paste.
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Although it shines inside a muffuletta sandwich, this olive salad is also excellent served with crackers, paired with cheese, or enjoyed alongside crusty bread. The flavors deepen as it rests, making it even better the next day.
🫒 Olive Salad
📝 Ingredients
| Ingredient | Amount |
|---|---|
| Green olives stuffed with pimentos | ¾ cup |
| Kalamata olives, pitted | ⅓ cup |
| Italian giardiniera | ¼ cup |
| Pepperoncini | 3 |
| Pickled onion | 3 tbsp |
| Capers | 2 tbsp |
| Garlic | 1 clove |
| Dried oregano | 1 ½ tsp |
| Black pepper | ½ tsp |
| Fresh lemon juice | 1 tbsp |
| Olive oil | 2 tbsp |
🔪 Instructions
- Drain all jarred ingredients thoroughly.
- Place everything into a food processor.
- Pulse in short bursts until the mixture is finely chopped but still textured—avoid over-blending.
- Transfer to an airtight container and refrigerate for at least 8 hours, preferably overnight.
- Serve chilled or at room temperature as a sandwich spread or appetizer.
✨ Briny, tangy, and deeply flavorful, this olive salad brings a taste of New Orleans to any table and only gets better with time.
