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olive salad
Victor Eskew

Olive Salad

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This Italian olive salad is a quick, no-cook condiment that brings briny, tangy flavor to sandwiches, antipasto platters, and charcuterie boards. Simply pulse olives, giardiniera, and pepperoncini with seasonings in a food processor, then stir in oil for a spread that keeps for a week in the fridge. Perfect for making muffuletta sandwiches or elevating any Mediterranean-style meal.
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Course: Appetizer, Sandwich, Side Dish, Snack
Cuisine: Italian
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Ingredients Equipment Method Notes

Ingredients
  

Olive Salad
  • 2 cups Manzanilla Olives pitted, drained
  • 1 cup Kalamata Olives pitted, drained
  • 1 cup Giardiniera Relish drained, stems removed from pepperoncini
  • ¼ cup Pepperoncini Peppers stems removed
  • 2 teaspoon Dried Oregano
  • 1 teaspoon Black Pepper ground
  • ½ teaspoon Salt, Morton Coarse Kosher Salt Morton brand
  • 2 tablespoon Red Wine
  • 1 cup Avocado Oil

Equipment

  • Food Processor
  • Knife
  • Sealed Container
  • Bowl

Method
 

  1. Add all ingredients except the avocado oil to a food processor.
  2. Pulse until the olives and vegetables reach desired size.
  3. Transfer to a bowl.
  4. Stir in the avocado oil and red wine until well combined.
  5. Transfer to a sealed container and refrigerate.

Notes

Store this olive salad in an airtight container in the refrigerator for up to one week—the flavors actually improve after a day or two as the ingredients marinate together. The texture is completely customizable: pulse less for a chunky relish or more for a smooth spread that's easier to layer on bread. If you can't find giardiniera relish, substitute with chopped pickled vegetables like cauliflower, carrots, and celery. This is the traditional topping for New Orleans-style muffuletta sandwiches, but it also works as a topping for grilled chicken, stirred into pasta salad, or served alongside crackers and cheese. The avocado oil keeps it smooth and spreadable, but olive oil works as a substitute if you prefer a more traditional flavor.

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