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Olive Salad

Olive Salad

This recipe goes with Muffulettas

Southern Living JULY 1998

  • Yield: 6 cups


  • 1 (1-quart) jar mixed pickled vegetables
  • 1 purple onion, quartered (optional)
  • 1 (16-ounce) jar pitted green olives, drained
  • 2 (2 1/4-ounce) cans chopped ripe olives, drained
  • 1/4 cup chopped pepperoncini peppers
  • 2 tablespoons capers
  • 1 tablespoon minced garlic
  • 1/2 cup olive oil
  • 1 1/2 teaspoons dried parsley flakes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon ground black pepper
  • 1 (7.25-ounce) jar roasted red peppers, drained and coarsely chopped (optional)


Drain pickled vegetables, reserving 1/4 cup liquid.

Pulse pickled vegetables, onion, if desired, and next 10 ingredients in a food processor until coarsely chopped. Stir in reserved vegetable liquid and, if desired, roasted red peppers; cover and chill 8 hours. Chill leftover mixture up to 2 weeks.

Note: We used mixed pickled vegetables that contained cauliflower, onion, carrot, pepper, and celery.


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Olive Salad recipe