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Muffaletta Olive Salad: Intense, Outstanding

User Rating 4.5 Star Rating (6 Reviews)


Muffaletta close up of olive spread
Carnaval King 08/Flickr/CC BY 2.0
This recipe is my version of the olive mix served on the famous New Orleans Mufaletta sandwich. I think it's even better than the version used at Central Grocery where it was invented. But don't take my word for it, I've had at least two students in cooking classes tell me the same thing. Ideally it should be made a day in advance to give the flavors time to meld. This recipe makes a lot, but if kept sealed in a jar in the refrigerator it will keep for months.

Prep Time: 15 minutes

Total Time: 15 minutes


  • 3/4 cup pimento-stuffed olives
  • 1/4 cup pitted Kalamata olives
  • 1/4 cup giardiniera (Italian pickled vegetables)
  • 2 lg. pepperoncini
  • 3 - 4 pickled onions
  • 2 Tbsp. capers
  • 1 md. clove garlic, chopped
  • 1 tsp. dried oregano
  • A couple of grinds of blackpepper
  • 2 tsp. fresh lemon juice
  • 2 Tbsp. olive oil


1. Drain all ingredients.

2. Place all ingredients in a food processor and pulse until coarsely chopped.

3. Refrigerate overnight.

User Reviews

Reviews for this section have been closed.

 4 out of 5
Muffaletta Olive Mix, Member amym505

I have had many Muffalettas at Central Grocery. I have not had one since leaving Louisiana in 2002. This olive mix is awesome. I also tried adding about 1 tsp of anchovy paste. Really good!

51 out of 55 people found this helpful.

See all 6 reviews

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