Olive Salad for Muffalettas
Looking to make a TRULY epic sandwich? Put on a batch of this Olive Salad for Muffalettas! Quick and easy to make, it brings a TON of flavor!
Ingredients
14 servings
Scaled from 14 servings
- 1 ½ cups Green Olives with Pimento (Drained)
- 1 ½ cups Pitted black olives (drained)
- ¾ Cup Giardiniera (drained)
- 5-10 Pepperoncini Drained
- 1 Tbsp Fresh Italian Parsley Finely chopped
- 1 Tbsp Dried Oregano
- 1 Tbsp Finely Minced Garlic
- Ground Pepper
- ¾ Cups Olive Oil
Instructions
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Chop olives and giardiniera, place in a large bowl.
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Trim the stem ends off the pepperoncini, allow any trapped brine to drain. Chop, add to the large bowl.
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Measure parsley, oregano, and garlic into the bowl, stir well to combine.
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Season with ground pepper, to taste, before stirring in the olive oil.
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Pack mixture into clean glass jars, making sure to top each jar with olive oil from the bowl.
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Transfer to fridge. Ideally, allow it to chill for at least 24 hours before using.
Nutrition
Per serving
| Calories | 184 |
|---|---|
| Fat | 19 |
| Saturated fat | 2 |
| Unsaturated fat | 14 |
| Sodium | 753 |
| Carbohydrates | 11 |
| Fiber | 1 |
| Sugar | 1 |
| Protein | 1 |