Olive Salad (for Sandwiches)
This quick and easy Olive Salad is a great simplified version of a Muffaletta with just as much flavor! Super good on any sandwich!
I use store bought Muffaletta and Giardiniera on my sandwiches (and hot dogs and pizza) all the time. But I wanted to see about making something that was similar, but also easier.
Muffaletta typically has Giardiniera in it, and that can be tough for some folks to find. And making it from scratch can take a while. So I figured I’d make something with less ingredients and see if it was just as good, and in my opinion, it is!
ingredients for Olive Salad
- Olives – you can really use any kind of olives you like. Black, Kalamata or Green, or a mixture! I used some Olives stuffed with Pimentos!
- Roasted Red Bell Peppers – I can find these at just about any store near me, but if you can’t you could also use Artichoke Hearts instead.
- Pepperoncinis – I use the entire pepper (except the stem) so if you want something less spicy, take out the seeds. Personally I like a little kick!
- Oil – You can use Olive Oil or any oil you like. Keep in mind Extra Virgin Olive Oil might solidify in the fridge a bit, so you’ll wanna let it sit out for a few minutes before using.
- Red Wine Vinegar – Could also use regular vinegar or lemon juice.
- Oregano – Dried Oregano works great, but feel free to omit or add any other dried herbs!
how to make Olive Salad
This couldn’t be easier! And you have two options. You can either blitz everything up in a food processor.
Or you can use a knife and be the food processor yourself!
Add to any sandwich you like!
storage
Store in the fridge and enjoy within a week.
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Olive Salad (for Sandwiches)
Equipment
Ingredients
- 1 cup Olives (Black, Green, Kalamata etc)
- 8 Pepperoncinis (cut off stems, deseed for less spicy)
- 1 Roasted Bell Pepper (from a jar)
- 1 – 2 Tbsp Red Wine Vinegar
- 2 Tbsp Oil (Olive, Vegetable, Canola etc)
- 1 tsp Dried Oregano
- Salt & Pepper (to taste)
Instructions
Food Processor Method
- Add everything to a food processor and pulse until chunky. Don't blend it too much!
- Taste and adjust for seasoning. Store in a mason jar in the fridge for about a week.
Knife Method
- Chop up everything until it's nice and chunky. Go as fine as you'd like but not too fine!
- Taste and adjust for seasoning. Store in a mason jar in the fridge for about a week.
