Looking for the perfect accompaniment to elevate your Muffuletta sandwich? Look no further than this delectable olive salad recipe! Bursting with briny olives, tangy artichoke hearts, and a medley of vibrant vegetables, this is the ideal addition to take your sandwiches to new heights of flavor.
Jump to RecipeI love this olive salad, or olive tapenade, for how flexible it is. The original use is as part of a muffuletta sandwich, a type of Italian-American sandwich traditionally made with a round loaf of Italian bread that is split and filled with layers of various Italian cold cuts, cheeses, and an olive salad.
But you can do so many things with this delicious mix.
It’s great as a condiment on any kind of sandwich, spread generously on both sides of the bread, creating a moist and tangy base for the other ingredients. But it’s also great in a tossed salad, as a dip for crackers, for a savory tartar sauce, or in your chicken salad or egg salad, too!
The best part is how easy it is to put together. Just toss everything into your food processor, pulse it, and it’s ready. This recipe makes a big batch, so I usually plan my weekly menu around ways to use it all after I make my muffulettas.
The typical muffuletta sandwich olive salad typically consists of chopped green olives, black olives, then veggies like celery, carrots, artichokes and garlic marinated in olive oil and various herbs and spices. Our version is simple yet perfect and provides the perfect balance of textures and flavors.
This olive salad can be customized to suit your taste. Feel free to add or omit ingredients based on your preferences.

Recipe Ingredients:
Black Olives & Green Olives. By combining both green and black olives, you get a well-rounded flavor profile in the olive salad. The tanginess of the green olives complements the milder sweetness of the black olives, creating a harmonious balance
Artichokes. Chopped artichoke hearts contribute a slightly tangy and earthy taste that pairs well with the brininess of the olives.
Red Onions. Chopped onions provide a pleasing crunch and texture to the olive salad. They add a crisp and fresh element that contrasts with the softer components like olives and artichokes.
Red Wine Vinegar. Red wine vinegar has the ability to enhance and highlight the flavors of other ingredients in the salad making it more vibrant and flavorful. It also acts as a natural preservative. Adding red wine vinegar to the olive salad helps prolong its shelf life.
Olive Oil. Olive oil is an integral part of the olive salad, providing flavor, moisture, texture, and nutritional benefits. When adding olive oil to an olive salad, it is recommended to choose a good quality extra virgin olive oil for its superior flavor and nutritional profile.
Garlic. A common ingredient in Mediterranean cuisine and a popular addition to olive-based dishes. The amount of garlic can be adjusted based on personal preference.
Spices & Herbs. Celery seeds, oregano, basil and black pepper are added to contribute more vibrant flavors to the overall Mediterranean profile. Spices and seasonings can be adjusted based on personal preference.
How to make Olive Salad


- Place all ingredients into the bowl of a food processor. Cover and pulse into all ingredients are coarsely chopped.
- Use as a condiment for a classic muffaletta: Lettuce, tomato, ham, salami and provolone cheese. Also great in a tossed salad with vinaigrette or Italian dressing.
Frequently Asked Questions:
How long does olive salad last in the refrigerator?When properly stored in an airtight container in the refrigerator, olive salad can typically last for about 1 to 2 weeks. The exact shelf life may vary depending on the freshness of the ingredients. It’s important to note that this salad contains perishable ingredients like vegetables, so it’s essential to check for any signs of spoilage, such as an off smell or mold, before consuming.
Can I make olive salad in advance?Yes, you can definitely make this in advance. This will allow for the flavors to meld together and can often enhance the taste of the salad. It is recommended to make your salad at least a few hours in advance or even overnight before serving to give the ingredients time to marinate and develop their flavors.
Can I freeze olive salad?It is not recommended to freeze olive salad. Freezing can adversely affect the texture and taste of the ingredients, particularly vegetables and other fresh components. The freezing process can cause the vegetables to become mushy and lose their crispness.