This Olive Salad is the best thing you can do for your sandwich. It’s salty and briny, and it’s perfect with some smoky deli ham.
You can use this olive sandwich spread for your next sandwich or make a New Orleans Muffaletta sandwich for a taste of Mardi Gras. Sometimes, olive salad is simply called Muffaletta because that’s such a popular choice in serving.
If you like olives, you’re going to love this! It’s got olives of every kind, along with peppers and sun dried tomatoes.
If you have giardiniera, you could add some of that as well. Although not traditional, pickled artichoke hearts could also be added.
Use the best extra virgin olive oil you can afford. And, always use red wine vinegar. It has the best flavor. You’re not cooking anything so you’re fully dependent on the individual flavors.
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Olive Salad vs. Giardiniera
The difference between olive salad and giardiniera is fairly easy. Giardiniera is made up of pickled vegetables. They’re usually more chunky and it doesn’t usually include olives. Olive salad is chopped more finely. It’s not a paste, but more like bruschetta.
Now that I’m thinking about bruschetta, this would be delicious served as an appetizer on little slices of toasty bread. It would also be good with some cream cheese and this olive salad on top.
Making a Muffaletta Sandwich
I just happen to love olives so I like to use this olive salad on whatever sandwich I’m making. It’s got that salty, briny flavor that makes your mouth water.
If you’re making Muffaletta sandwiches from one regular round loaf of artisan bread, this should be enough for the entire loaf.
Cut loaf in half horizontally. Shake red wine vinegar and olive oil generously on each side. Spread the olive salad on each side. Add your favorite deli cuts. Place the top of the bread back on. Wrap in foil or plastic wrap tightly.
You can place a heavy plate on top to weight it down. Refrigerate at least an hour then cut into triangle pieces (like pizza).
Olive Salad Sandwich SpreadTap to leave a star rating
For more information, be sure to check the recipe details in the attached 24Bite® post.
- Chopper or Food Processor
- ½ cup Green Olives, pimiento stuffed
- 4.25 ounces Black Olives, canned, sliced, drained
- ¼ cup Kalamata Olives
- 2 tablespoons Sun Dried Tomatoes
- ½ cup Roasted Red Pepper, from a jar, drained, about two large pieces
- ¼ cup Pepperoncini, sliced, drained (or banana peppers)
- 2 tablespoons Red Wine Vinegar
- 2 tablespoons Olive Oil
- Place green olives in chopper or food processor and chop into small pieces. The green olives take the longest so I usually chop them separately. Remove to a bowl.
- Place remaining olives, tomatoes, red peppers and peppers in chopper and process into small pieces. Return the green olives to the chopper, along with the vinegar and oil.
- Process just until well mixed.
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