RECIPE FOR OLIVE SALAD RECIPES

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OLIVE SALAD RECIPE | MARTHA STEWART



Olive Salad Recipe | Martha Stewart image

Provided by Martha Stewart

Categories     Seafood Recipes

Yield Makes enough for 1 sandwich

Number Of Ingredients 11

2 ounces oil-cured black olives, pitted and chopped
6 ounces green olives, preferably Lucques, pitted and chopped
1 salt-packed anchovy fillet, rinsed and chopped (optional)
Juice of 1/2 lemon
1/4 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
2 tablespoons fresh oregano leaves, chopped
1 1/2 teaspoons picked fresh thyme leaves
1 1/2 teaspoons chopped fresh flat-leaf parsley leaves
Hot sauce, such as Tabasco
Coarse salt and freshly ground pepper

Steps:

  • In a medium bowl, mix together both olive varieties, anchovy, and lemon juice. In a small bowl, whisk together oil and vinegar. Pour over olive mixture and add oregano, thyme, and parsley; toss to combine. Season with Tabasco, salt, and pepper. Cover and transfer to refrigerator; chill overnight before using.

OLIVE SALAD FOR MUFFALETTAS RECIPE | ALLRECIPES



Olive Salad for Muffalettas Recipe | Allrecipes image

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!

Provided by Beth Stone Strachan

Categories     Side Dish    Sauces and Condiments

Total Time 10 minutes

Prep Time 10 minutes

Yield 8 servings

Number Of Ingredients 11

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

Steps:

  • 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 : Calories 193.2 calories, CarbohydrateContent 6 g, FatContent 19.3 g, FiberContent 2.1 g, ProteinContent 1.5 g, SaturatedFatContent 2.4 g, SodiumContent 692.2 mg, SugarContent 0.4 g

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