Olive Salad Muffaletta Spread

Olive Salad Muffaletta Spread Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Green olives: The star of the show, green olives bring a tangy, slightly bitter flavor to the olive salad. Make sure to use pitted olives to avoid any dental disasters while enjoying the dish!
Black olives: These have a milder, earthier flavor that balances the sharper green olives. Make sure they are pitted before chopping.
Giardiniera: This mix of pickled vegetables adds tangy flavor, color and a little crunch to the olive salad. Drain it before chopping so the spread does not become too watery.
Pepperoncini: These mild pickled peppers add a subtle kick and plenty of tang without making the spread overly spicy.
Garlic: Fresh garlic adds a strong, savory flavor that pairs perfectly with the olives and pickled vegetables.
Oregano: Fresh oregano adds an herby Italian flavor throughout the spread. You can use dried oregano if needed, but use less because it has a more concentrated flavor.
Pickled onions: These are a sweet and tangy addition to the olive salad that helps balance out the briny olives and spicy pepperoncini.
Pepperoncini juice: This is from the jar of pepperoncini and adds even more of that
tangy flavor to the olive salad. It is not something you want to skip!
White wine vinegar: It adds a bit of acidity to the olive salad and helps to balance out the richness of the olive oil.

How to Make Muffaletta Olive Salad

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prepare the ingredients: Chop or mince all the ingredients and combine them in a mason jar, starting with the finely chopped, dry ingredients.
Add the liquids: Add the liquid ingredients to the mason jar, then cover and refrigerate overnight before using.

Substitutions and Variations

Different olives: Feel free to use any type of olives you have on hand. You can choose from kalamata olives, Sicilian olives, Greek olives, or whichever type you prefer. Just make sure they’re pitted, or else you’ll need to remove the pits yourself.
Spicier: If you like things hot, add a pinch of celery seed or a few dashes of hot sauce to the mix. You can also add in Calabrian chiles, more crushed red pepper, or some hot giardiniera.
Additional veggies: You can also add other antipasto-type ingredients, such as roasted red peppers or minced artichoke hearts.
Different vinegar: If you don’t have white wine vinegar, don’t worry. You can easily substitute it with red wine vinegar or even apple cider vinegar.

Serving Suggestions

As a sandwich spread: The traditional way to enjoy this olive salad is on a muffaletta sandwich. Just spread it on the bread before adding your meats and cheeses for a burst of flavor.
On everything: Okay, maybe not everything, but this olive salad is delicious on chicken, eggs, beef or fish. It adds a tangy, Mediterranean flair to your weeknight dinners. It’s also great as a pizza sauce or pizza topping. Consider serving it with an Italian frittata, hot Italian sliders, pressed Italian picnic sandwiches or Italian beef.
Snacks and appetizers: For a quick and easy appetizer, simply spread this olive salad over crackers and top with cheese. Or, use it as a dip for your next party. The possibilities are endless!

More Ways to Use Olive Salad

• Turkey sandwiches
• Burgers
• Crostini
• Crackers
• Charcuterie boards
• Pasta salad
• Grilled chicken
• Pizza
• Bruschetta

How to Store Muffaletta Spread

Store: Keep the muffaletta olive salad refrigerated and in a covered airtight container, and use it within a week. Pour a thin layer of olive oil over the top before refrigerating to help keep the spread fresh and flavorful.
Freeze: Freeze it in a covered container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before use.