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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
Directions
Step 1
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 193 | |
| % Daily Value * | |
| Total Fat19g | 25% |
| Saturated Fat2g | 12% |
| Sodium692mg | 30% |
| Total Carbohydrate6g | 2% |
| Dietary Fiber2g | 8% |
| Total Sugars0g | |
| Protein2g | |
| Vitamin C6mg | 30% |
| Calcium42mg | 3% |
| Iron1mg | 8% |
| Potassium51mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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