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    You are in: Home / Recipes / Olive Salad Clone Recipe
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    Olive Salad Clone

    Olive Salad Clone. Photo by Sage

    1/2 Photos of Olive Salad Clone

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    Total Time:

    Prep Time:

    Cook Time:

    25 hrs

    1 hr

    24 hrs

    Sage's Note:

    A few years ago I tasted the olive salad on the Muffuletta in N'awlins and I knew I had to learn to make it. After many trials and errors I think maybe this one is pretty close.We eat it on and with just about anything.

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    My Private Note




    Units: US | Metric


    1. 1
      Whisk together reserved olive brine, oregano,pepper and vinegar until well combined. Whisk in olive oil in a slow steady steam.
    2. 2
      Chop first seven ingredients. Look at my picture to give you an idea of the appearance. Blend all ingredients in a bowl.
    3. 3
      Pour dressing over salad and refrigerate at least 24 hours to allow the flavours to blend. Seal in jars.
    4. 4
      Keep in refrigerator.
    5. 5
      I use my processor on the Pulse Mode to chop my ingredients; be careful not to pulverize them; you have to be able to see what you are enjoying.
    6. 6
      Cooking time means refrigerator time.
    7. 7
      I'm sure folks from that area might find my recipe strange but I tried to bring back that special taste here @ home.

    Ratings & Reviews:

    • on June 16, 2008


      Awesome olive salad! I scaled this back to .25 and found that it was very easy to make - the toughest part was waiting for the flavors to mingle, but I'm sure glad I did! I was running low on kalamata olives so reduced them and used more green olives to make up for it. Since I made just enough to eat within a week or so, I didn't seal this in jars, just put it in a container with a tight fitting lid. I served with Lime and Chili Pita Chips and they were a wonderful combination. Wouldn't change a thing! Made for ZWT4.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Olive Salad Clone

    Serving Size: 1 (1321 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1724.6
    Calories from Fat 1605
    Total Fat 178.4 g
    Saturated Fat 24.6 g
    Cholesterol 0.0 mg
    Sodium 2473.4 mg
    Total Carbohydrate 38.6 g
    Dietary Fiber 12.9 g
    Sugars 11.0 g
    Protein 6.2 g

    The following items or measurements are not included:

    pimento-stuffed green olives

    pickled cauliflower

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