Of course, this green olive salad is the classic go-to for muffuletta sandwiches, but it’s just as irresistible piled onto a hot, cheesy pizza, creamy deviled eggs, or simply scooped up or spread on a hunk of crusty bread. With buttery-soft green, ripe, pitted olives, mild giardiniera, and capers all mingling together in a simple red wine vinaigrette, you get a burst of flavor that’s big on taste but not on heat. Basically, this is the kind of condiment you’ll want to slather on just about every sandwich you make from here on out.
For B.O.B. Bob and me, Fat Tuesday is one of the hardest holidays to celebrate. When we were younger, it didn’t seem like such a big deal to take the day off from work and spend the entire day sitting in a bar, decked out in copious strands of colorful beads, celebrating with friends and multiple hurricane cocktails. But now that we’re older, and usually so very over hanging out at the bar after three drinks, we’re way more inclined to celebrate Mardi Gras at home than at our local pub. And this green olive salad is the perfect way to make that happen. Whether we actually use it to make a muffuletta or just spread it thick on a large piece of crusty bread or two, it’s a delicious way to celebrate the day without having to take the holiday off from work or suffer through a head-splitting migraine the morning after.
Ingredients:
- 2 Tablespoons Extra-Virgin Olive Oil
- 1 Tablespoon Red Wine Vinegar
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Crushed Red Pepper Flakes
- 1/4 Teaspoon Dried Oregano
- 1/4 Teaspoon Dried Basil
- 1/4 Teaspoon Onion Powder
- 1/4 Teaspoon Garlic Powder
- 1 (6-oz.) Can Medium Green Ripe Pitted Olives, Drained
- 1 Cup Mild Italian Mix Giardiniera, Drained & Finely Chopped
- 1 Tablespoon Non-Pareil Capers, Drained & Finely Chopped
Directions:
- In a medium glass, ceramic, or non-reactive metal bowl, whisk together the olive oil, vinegar, black pepper, crushed red pepper flakes, oregano, basil, onion powder, and garlic powder until well combined.
- After you have drained the green olives, slice 1/4 of them crosswise into 3 slices. Roughly chop the remaining 3/4 of the green olives.
- Add the green olives, giardiniera, and capers to the vinaigrette. Stir to combine.
- Refrigerate the olive salad in an airtight glass container for at least 4 hours before use.
Suggestions:
- I used canned green olives for this recipe because they are soft, buttery, and much more affordable than jarred green olives.
- Slicing 1/4 of the green olives adds texture and enhances the appearance of the muffuletta spread.
- Giardiniera comes in both mild and hot flavors, as well as Italian and Chicago-Style. I used the mild Italian version for this recipe.
- Allowing the olive salad to chill for 4 hours before use will allow the flavors to marry.
- You can use this olive salad to make a muffuletta sandwich. It’s also just as delicious as a topping for pizzas or deviled eggs, or even as a dip or spread for crusty bread.
- This olive salad will keep for at least a week or two in your refrigerator. Make sure to store it in an airtight glass container.
Improvements:
- Add diced provolone cheese, salami, or ham to this olive salad.
- If you’re a garlic fan, replace the garlic powder with jarred garlic or freshly minced garlic.
- For added freshness and a pop of bright green color, add finely chopped fresh parsley to this muffuletta spread.
- Use this olive salad to make these Oven-Baked Mardi Gras Muffuletta Empanadas.
Ingredients:
- 2 Tablespoons Extra-Virgin Olive Oil
- 1 Tablespoon Red Wine Vinegar
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Crushed Red Pepper Flakes
- 1/4 Teaspoon Dried Oregano
- 1/4 Teaspoon Dried Basil
- 1/4 Teaspoon Onion Powder
- 1/4 Teaspoon Garlic Powder
- 1 (6-oz.) Can Medium Green Ripe Pitted Olives, Drained
- 1 Cup Mild Italian Mix Giardiniera, Drained & Finely Chopped
- 1 Tablespoon Non-Pareil Capers, Drained & Finely Chopped
Directions:
- In a medium glass, ceramic, or non-reactive metal bowl, whisk together the olive oil, vinegar, black pepper, crushed red pepper flakes, oregano, basil, onion powder, and garlic powder until well combined.
- After you have drained the green olives, slice 1/4 of them crosswise into 3 slices. Roughly chop the remaining 3/4 of the green olives.
- Add the green olives, giardiniera, and capers to the vinaigrette. Stir to combine.
- Refrigerate the olive salad in an airtight glass container for at least 4 hours before use.
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Italian Mozzarella & Green Olive Cheese Spread
Oven-Baked Mardi Gras Muffuletta Empanadas
When it comes to Mardi Gras food, po’ boy sandwiches, jambalaya, and shrimp étouffée are the norm. However, this unique Mardi Gras recipe round-up is a bit more creative. You’ll find recipes like muffuletta empanadas and king cake croissants, not to mention several Cajun soup, stew, and chowder recipes. If you’re looking for unique and creative Cajun Mardi Gras recipes, we’ve totally got you covered. CLICK HERE for the recipes.
