Muffuletta Olive Salad

Course: Side Dish
Cuisine: American
Keyword: artichoke, garlic, kalamata olives, red pepper flake, roasted peppers, sandwich spread, topping
Dietary Restrictions: Dairy-Free, Gluten-Free, Low-Carb, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 0 minutes
0 minutes
Total Time: 10 minutes
Servings: 8
Calories: 162kcal
Author: Chef John D. Folse
A briny, bright, spicy olive spread to go with crackers, in sandwiches or to top grilled fish, chicken and pork. This traditional New Orleans favorite is a bold pop of flavor! Recipe is adapted from The Encyclopedia of Cajun and Creole Cuisine.
Print Recipe


  • 1 large red bell pepper
  • 1/2 cup green olives
  • 1/2 cup black olives
  • 1/2 cup capers
  • 1/2 cup cocktail onions
  • 1 stalk celery roughly chopped
  • 1 8 ounce can artichoke hearts
  • 1 1/2 teaspoons celery seed
  • 2 teaspoons dried oregano
  • 2 1/2 tablespoons minced garlic
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil


  • Preheat the oven to 400°. Place bell pepper on a sheet pan lined with foil or parchment paper and roast until skins are blackened and flesh is soft, about 25-30 minutes. Transfer the bell pepper to a small bowl and cover with plastic wrap. 
  • Let the pepper rest until cool enough to handle. Remove the skin, stem, seeds and membrane and discard. Place the flesh of the pepper into a food processor.
  • Add the remaining ingredients and pulse until well chopped. Transfer to a storage container and refrigerate overnight for the flavors to marry.
  • Use in a classic Muffuletta Sandwich, or spread on crackers with goat cheese for an appetizer.  Spoon a bit onto grilled chicken, fish or pork.


Calories: 162kcal | Carbohydrates: 4g | Fat: 16g | Saturated Fat: 2g | Sodium: 574mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 790IU | Vitamin C: 27.7mg | Calcium: 36mg | Iron: 0.9mg