Description
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!
Ingredients
- 1 (6 ounce) can black olives, drained
- 1 (5 ounce) jar pitted green olives, rinsed and drained
- 1 (6.5 ounce) jar marinated artichoke hearts, undrained
- 1 small red onion, chopped
- ¼ cup red wine vinegar
- ½ cup olive oil
- 1 teaspoon dried minced garlic
- ½ teaspoon celery seed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¾ teaspoon black pepper
Instructions
- 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.
Prep Time: 10 mins
Total Time: 10 mins
Servings: 8