Total Time
Prep 1 hr
Cook 24 hrs

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.

Ingredients Nutrition


  1. Whisk together reserved olive brine, oregano,pepper and vinegar until well combined. Whisk in olive oil in a slow steady steam.
  2. Chop first seven ingredients. Look at my picture to give you an idea of the appearance. Blend all ingredients in a bowl.
  3. Pour dressing over salad and refrigerate at least 24 hours to allow the flavours to blend. Seal in jars.
  4. Keep in refrigerator.
  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. Cooking time means refrigerator time.
  7. I'm sure folks from that area might find my recipe strange but I tried to bring back that special taste here @ home.


Most Helpful

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 Recipe#304628 and they were a wonderful combination. Wouldn't change a thing! Made for ZWT4.

Brooke the Cook in WI June 16, 2008

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