Muffuletta Olive Salad

Condiments and Sauces

Recipe courtesy of Louisiana Kitchen & Culture

Makes 2 cups

  • 1/4 cup red wine vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon cracked black pepper
  • 1/2 cup olive oil
  • 1 medium red onion, chopped
  • 3 ribs celery, thinly sliced
  • 1 small green bell pepper, finely chopped
  • 3 cloves garlic, minced
  • 1 cup finely chopped carrot
  • 1 cup pitted green olives with pimiento, drained and chopped
  • 1 cup ripe black olives, drained and chopped
  • 3 tablespoons nonpareil capers

Olive Salad for Muffuletta

Click image to enlarge


In a large bowl, combine vinegar, oregano, basil, and pepper. Gradually add olive oil in a slow and steady stream while whisking vigorously until incorporated and emulsified. Add onion, celery, bell pepper, garlic, carrot, olives, and capers; mix well. Cover and chill overnight before serving.

Note: You might want to examine the olives to make sure they are completely pit free. Biting into an olive pit is no fun for your guests.

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