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Glass jar of muffuletta olive salad with a serving spoon on a cutting board.
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5 from 1 vote

Muffuletta Olive Salad

Packed with a mix of olives, pickled vegetables, and savory herbs, this zesty muffuletta olive salad is a delightful addition to sandwiches and salads, or as a flavorful topping for crackers.
Course Appetizer, Condiments
Cuisine American, Cajun, Creole
Prep Time 0 minutes
Cook Time 0 minutes
Chill time 1 day
Servings 1.5 cups
Calories 50kcal
Author Lisa B.

Ingredients

  • 1/2 cup green olives with pimentos chopped
  • 1/4 cup black olives chopped
  • 1/4 cup diced Giardiniera mix
  • 1/4 cup chopped pepperoncini peppers
  • 1/4 cup roasted red bell peppers chopped
  • 1 tablespoon red wine vinegar
  • 1 tablespoon capers
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried oregano
  • 1 teaspoon fresh parsley
  • 1 tablespoon olive oil

Instructions

  • Combine all the ingredients in a large mixing bowl.
  • Stir until everything is evenly mixed.
  • Cover and let the olive salad chill in the refrigerator for 24 hours.

Video

Notes

Storage and freezing instructions
Store olive salad for muffulettas in an airtight container in the refrigerator and consume within two weeks. The salad can also be frozen for up to three months. Thaw completely before using. Please note that if freezing, the texture of the salad may differ slightly from fresh and it could contain more liquid.
Canning instructions
Olive salad can be stored for long-term use through the water bath canning method. Transfer the salad to clean half-pint or pint jars leaving 1/4-inch of headspace. Use a chopstick or spoon handle to remove any trapped air. Wipe the rims of the jars with a clean, damp cloth. Center a lid on each jar and screw on bands to hold them in place.
Add enough water to a large pot to cover the jars by about two inches. Do not add the jars to the water just yet. The longer they boil, the softer the contents will become, so we want to wait until the last minute to begin processing. Bring the water to a boil, then carefully add the jars. Process for 10 minutes. 
Remove the pot from the heat and allow the jars to remain in the canner for five minutes, then remove the jars and allow them to sit at room temperature for 24 hours. Remove the rings and check the lids to make sure they don’t flex up and down. If they do, the seal did not take and you will need to store that jar in the refrigerator.

Nutrition

Serving: 3tablespoons | Calories: 50kcal | Fat: 5g | Saturated Fat: 0.5g | Sodium: 510mg | Potassium: 30mg | Calcium: 20mg | Iron: 0.2mg