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Home » Popular Posts » Muffuletta Olive Salad Recipe

Muffuletta Olive Salad Recipe

By: Liz  /  Published: March 19, 2018  /  Updated: June 20, 2021  /   Leave a comment

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If you’ve ever been to New Orleans, you’ve probably had a muffuletta sandwich filled with something very similar to this muffuletta olive salad recipe. Some people call it olive spread and some call it olive tapenade, but everyone calls it delicious!

Of course, there’s also debate on whether to spell muffuletta as muffaletta. Either one will get you a sandwich, so I don’t think it matters.

olive spread-olive salad- muffuletta

You know what does matter? The olives! And you can’t go wrong when you make olive salad with the best olives.

Ingredients for Olive Salad for Muffalettas

  • pitted Kalamata Greek olives
  • jalapeno stuffed queen olives
  • giardiniera
  • garlic
  • celery
  • roasted red peppers
  • Italian parsley
  • oregano
  • red pepper flakes
  • red wine vinegar
  • EVOO
  • round Italian loaf
  • mortadella
  • salami
  • ham
  • Swiss cheese
  • Provolone cheese

ingredients for olive tapenade

How to make muffaletta olive spread

Dice up the olives and all the other goodies that will be mixed together for the muffuletta olive salad.

I like everything diced fine, but I’m sure some people love a chunky olive salad, so chop in a way that makes you happy.

muffuletta olive salad recipe

 

Once you mix all the olive spread ingredients together, cover and put in the fridge to let all those flavors marry for a while. Ideally, you’ll leave it overnight, but let it set at least a couple of hours if you can.

(Extra olive salad will stay fresh in the fridge  — more muffulettas for you!)

olive salad by muffuletta

Muffuletta bread is a thing in and of itself, but if you find an uncut round Italian loaf, it will work just fine.

Cut that baby in half side to side, not top to bottom. You want the whole top and the whole bottom intact. Then spread the olive salad over the inside portions of the bottom half. YUM!

olive spread

Then start layering your meats and cheeses on top of the muffuletta olive spread.

how to make olive salad muffuletta sandwich

Put more olive salad on the inside of the top bread half and put the GIANT muffuletta sandwich together.

how to make a muffaletta sandwich

Cut into four sections and take a bite. It’s absolutely delicious!

olive spread recipe

I especially love the little kick of heat from the stuffed jalapeno olives — so good!

olive salad in bowl

I hope you love the flavor of this muffuletta olive salad as much as my family and I do.

Not only is perfect on a muffaletta sandwich, it’s wonderful for appetizers. Try spreading the olive tapenade on a crostini. Enjoy!

olive salad in bowl

Olive Spread (Olive Salad) for Muffuletta Sandwiches

Liz - Eat Move Make
Make this absolutely delicious olive spread for your next (or first) muffuletta sandwich. Everyone will rave over the olive salad flavor!
5 from 18 votes
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Prep Time 15 mins
Chill Time 8 hrs
Total Time 15 mins
Course Sandwich
Cuisine American
Servings 4
Calories 1463 kcal

Ingredients
  

  • ¾ cup Pearls Specialties Pitted Kalamata Greek Olives diced
  • ¾ cup Pearls Specialties Jalapeno Stuffed Queen Olives diced
  • ½ cup giardiniera diced
  • 2 cloves garlic minced
  • 2 tablespoons celery diced
  • 3 tablespoons roasted red peppers diced
  • 1 tablespoon Italian parsley chopped fine
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes
  • 2 tablespoons red wine vinegar
  • ¾ cup extra virgin olive oil
  • 1 loaf 10-inch round Italian bread loaf unsliced
  • ¼ pound mortadella thinly sliced
  • ¼ pound salami thinly sliced
  • ¼ pound ham thinly sliced
  • ¼ pound Swiss cheese thinly sliced
  • ¼ pound provolone cheese thinly sliced

Instructions
 

Olive Spread (Olive Salad)

  • Mix together olives, giardiniera, garlic, celery, red peppers, parsley, oregano, red pepper flakes, red wine vinegar and olive oil. Cover with plastic wrap; refrigerate at least a few hours, preferably overnight to let flavors blend.
  • Cut bread loaf in half from side to side, not top to bottom. Spread a layer of olive tapenade on the inside of each half. Layer slices of mortadella, Swiss, salami, provolone and ham on top of bottom half of loaf. Cover with top half of loaf. Cut into fourths and enjoy!
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 1463kcalCarbohydrates: 112gProtein: 53gFat: 99gSaturated Fat: 26gCholesterol: 101mgSodium: 4170mgPotassium: 653mgFiber: 9gSugar: 11gVitamin A: 918IUVitamin C: 10mgCalcium: 724mgIron: 8mg
Tried this recipe?Let us know how it was!

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About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.

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I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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