Olive Salad for Muffalettas

Olive Salad for Muffalettas

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
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 teaspoon dried minced garlic
  • 1/2 teaspoon celery seed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 3/4 teaspoon black pepper


Directions

  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.

04/19/2018
Olive Salad for Muffalettas, recipe PT15M PT1H 5 455 calories

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