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Are you a big fan of olives? This olive salad will have you coming back for seconds. I promise it won’t last long.
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- Green and black olives
- Pickled cauliflower, carrots and celery (from a jar of giardiniera)
- Roasted red peppers
- Onion or shallot
- Red wine vinegar
- Olive oil
- Fresh parsley, oregano, and thyme
- Kosher salt and black pepper
What goes with this recipe?
- In a muffaletta sandwich (my personal favorite)
- Mixed with lettuce, provolone, and salami
- As a dip with warm, fresh bread
- As a crostini with goat cheese and prosciutto
- As a pizza topping
- With cream cheese and Parmesan cheese in a savory palmier
What are the calories for one serving?
A serving size of 1/3 cup, will have 239 calories with 3.4g carbs. This recipe is also high in vitamin A. For more nutritional information, scroll past the recipe card.
How long is it good for?
Store any leftovers in a tightly sealed jar. This can keep for up to one month in the fridge.
How to Make
First, prepare all the ingredients. Coarsely chop the olives, parsley, and oregano, then mince the garlic and shallot, and finely chop the pickled vegetables. Cut the ingredients small enough to be used as a spread.
Get a mixing bowl and place all the salad ingredients in it.
Mix it well with a large spoon.
In a smaller mixing bowl, pour in the dressing ingredients.
Whisk until well combined.
Pour the dressing over the olive mixture, then stir well. Cover and refrigerate for 8 hours or overnight to give it time to marinate.
There you have it! A super tasty olive salad recipe that will knock your next muffaletta sandwich out of the ball park. Trust me.
- Add a signature ingredient, such as chickpeas, pickled potatoes, canned artichokes, or cocktail onions.
- Change it up by adding some olive brine, pickled pepper brine, or lemon juice.
- Use the best olive oil you can find.
- Have a 2:1 ratio of green and black olives.
- Use the cauliflower, carrots and celery from a jar of giardiniera (Italian pickled veggies).
- In a hurry? Use a food processor to chop the veggies.
- Chill for 8 hours or overnight to allow the flavors to meld.
- Cuisinart Knife Set: we love the versatility of this convenient knife set.
- Set of 6 Prep Bowls: these pretty glass bowls are great for storing prepped ingredients.
- Set of 3 Whisks: these sturdy stainless steel whisks don’t bend easily.
- Castelvetrano Olives: use these tasty green olives for this recipe.
Make an amazing muffaletta sandwich with these other recipes!
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Olive salad is commonly used in a muffaletta sandwich, which originated in New Orleans at Central Grocery. Green and black Kalamata olives, giardiniera, vinegar, oil, garlic, and other goodies round out this family sized dish that is great for picnic lunches or the Super Bowl.
For the Salad
- 1 cup Castelvetrano olives, chopped
- 1/2 cup Kalamata olives, chopped
- 1 cup pickled veggies (giardiniera: cauliflower, carrots, celery), finely chopped
- 1/2 cup peperoncini, sliced
- 1 tablespoon capers
- 2 tablespoons shallots
For the Dressing
- 3/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped
- 1/16 teaspoon fresh thyme leaves
- 1 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
Making the Dressing
- Whisk together the oil, vinegar, garlic, and spices.
Making the Salad
- Chop up the olives, capers, peppers, and fresh herbs.
- Combine all the ingredients in a large bowl and mix well together.
- Pour the dressing over the other ingredients and mix well, then refrigerate for 8 hours or overnight.
- Stir to coat the veggies in the dressing just before serving or using in a muffaletta sandwich. Serve cold.
- Use good quality olive oil.
- Have twice as many green olives to black.
- Pull out the cauliflower, carrots and celery from a jar of homemade giardiniera.
- Use a food processor to chop the veggies to speed things up.
- Allow the flavors to meld by chilling it for 8 hours or overnight.
- Category: Salad
- Method: Chopping
- Cuisine: American
Keywords: olive salad, muffaletta sandwich