Oh, Oh, Olive Salad

This is sublime. Simply said.

And it has a lot more uses than you might assume.

While traditional for a Muffulatta sandwich (which I’ll be posting tomorrow), it can be used with bruschetta and cream cheese or with goat cheese. It can be added to jazz up a pasta salad or macaroni or potato salad. You can be pretty inventive!

And if handled carefully, it can hold up quite well in the fridge. Just be very careful to use very clean spoons which haven’t been dipped in other foods, and you should be fine for several days if not a couple of weeks with this.

There are lots of recipes out there, but they are not all that different, just varying in a few ingredients. What is basic to all of course is the use of olives.

So do make sure you copy this one for use as your creative spirit leads you.


  • 2/3 c green olives, chopped
  • 2/3 c kalamata olives, chopped
  • 1/2 c Gardeniara (pickled cauliflower, carrots, celery, and pepperoncini peppers), chopped a bit more finely
  • 1/2 c roasted red peppers drained, and roughly chopped
  • 2 cloves garlic, micro-planed
  • 1 Tbsp capers, rinsed
  • 1/3 c chopped celery
  • 1/4 c chopped green scallions
  • 1/8 c fresh parsley, minced
  • 1 tbsp fresh oregano, chopped or 1 tsp dried
  • 3 tbsp red wine vinegar
  • 1 tsp red pepper flakes
  • EVOO as needed to bind everything
  • pepper to taste


  1. Mix all the ingredients together, add enough olive oil to bind, add pepper to taste.
  2. Store in fridge at least over night before using to blend all the flavors.
  3. Keep refrigerated using only clean spoons to remove as needed.



2 thoughts on “Oh, Oh, Olive Salad

  1. Pingback: Muffulatta Madness | What's On the Stove?

  2. Pingback: Italian Olive Salad with Potatoes, Corn and Green Beans | What's On the Stove?

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