Muffaletta Olive Salad
Make this easy muffaletta olive salad in just 10 minutes. It's packed with bold, tangy flavor and perfect for sandwiches, appetizers and charcuterie boards.
Servings: 8
Ingredients
- ½ Cup green olives pitted
- ¼ Cup black olives
- ¼ Cup giardiniera
- 3 pepperoncini
- 3 Cloves garlic
- 2 Teaspoon oregano
- 1 teaspoon sea salt
- 4 cocktail onions pickled
- ½ Teaspoon black pepper
- ½ lemon juiced
- 1 Tablespoon pepperoncini juice from jar
- 1 Tablespoon olive oil
- 1 Tablespoon white wine vinegar
Instructions
- Finely chop ingredients and add to mason jar.
- Add the lemon juice, pepperoncini juice, olive oil, and white wine vinegar.
- Seal and refrigerate overnight.
Notes
Choose your olives wisely: For this muffaletta olive salad, try to use good quality, firm olives. The texture and flavor of the olives can really make a difference in the final result.
Don't skip the refrigerating step: Allowing the flavors to marinate overnight is crucial. It's what transforms this simple salad into a flavor-packed condiment.
Fresh garlic rules: Don't use "jarlic" - fresh is best here!
Chop everything evenly: Finely chop all the olives, giardiniera, pepperoncini and onions into similar-sized pieces so you get a little of everything in each bite.
Drain the pickled ingredients: Drain the giardiniera, pepperoncini and cocktail onions well before chopping. This keeps the olive salad flavorful without becoming too watery.
Let it rest: Although you can enjoy it right away, this olive salad tastes even better after chilling overnight. The extra time allows all the flavors to meld together.
Give it a stir before serving: The olive oil and vinegar will naturally settle as the salad sits. Give it a quick stir before serving to redistribute the dressing and evenly coat all the ingredients.
Don't skip the refrigerating step: Allowing the flavors to marinate overnight is crucial. It's what transforms this simple salad into a flavor-packed condiment.
Fresh garlic rules: Don't use "jarlic" - fresh is best here!
Chop everything evenly: Finely chop all the olives, giardiniera, pepperoncini and onions into similar-sized pieces so you get a little of everything in each bite.
Drain the pickled ingredients: Drain the giardiniera, pepperoncini and cocktail onions well before chopping. This keeps the olive salad flavorful without becoming too watery.
Let it rest: Although you can enjoy it right away, this olive salad tastes even better after chilling overnight. The extra time allows all the flavors to meld together.
Give it a stir before serving: The olive oil and vinegar will naturally settle as the salad sits. Give it a quick stir before serving to redistribute the dressing and evenly coat all the ingredients.
Nutrition
Calories: 64kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 677mg | Potassium: 30mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 61IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 0.3mg
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