Olive Salad

This olive salad is so delicious, you will forget about mayonnaise and mustard on your sandwiches. This is an olive salad for a Muffaletta but it can be used on any sub sandwich, crackers, or French bread as an appetizer.

Olive Salad

Victor

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Course Brunch, Dips and Sauces, Late Night, Lunch

Cuisine Italian

Ingredients

  

1x2x3x

• 2 cup Manzanilla Olives Pitted, drained
• 1 cup Kalamata Olives Pitted, drained
• 1 cup Giardiniera Relish Drained, stems removed from the pepperoncini peppers
• 0.25 cup Pepperoncini Peppers Stems removed
• 2 tsp Oregano Dried
• 1 tsp Black Pepper Ground
• 1 cup Avocado Oil
• 2 tbsp Red Wine
• 0.5 tsp Salt Morton, Course Kosher Salt

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Instructions

 

• Put all the ingredients except the oil in a food processor and pulse until you have the olives and vegetables at the size you want.  The smaller the size, the better it spreads on bread.

  Stir oil into the mixture and put it in a sealed container in the refrigerator.

  No Food Processor?  No problem.  Simply chop up the olives and vegetables with a knife and add the seasonings and wet ingredients.

  Chill in the fridge for up to one week.
  

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