Olive Salad for Muffalettas

I created this olive salad recipe after a vacation to New Orleans. Muffaletta sandwiches are fabulously addictive! Sometimes I will assemble the sandwiches and broil them open faced until the meat is crisped and the cheese melted and toasty. Enjoy!

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 193 Calories

Ingredients

• ½ cup olive oil
• ½ teaspoon celery seed
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ¼ cup red wine vinegar
• 1 (6 ounce) can black olives, drained
• 1 small red onion, chopped
• 1 teaspoon dried minced garlic
• 1 (6.5 ounce) jar marinated artichoke hearts, undrained
• 1 (5 ounce) jar pitted green olives, rinsed and drained
• ¾ teaspoon black pepper

Recipe Instructions

Step 1

Place the black olives, green olives, artichoke hearts with their juice, and onion into a food processor. Pour in the vinegar and olive oil, and season with garlic, celery seed, oregano, basil and black pepper. Cover, and process until finely chopped. Use as a condiment on sandwiches, or a dip for crackers. Refrigerate leftovers.n