Olive Salad (for Muffuletta)

Olive Salad (for Muffuletta)

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  • Prep Time


  • Total Time


  • Servings



  • 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 ½ lemon

  • ¼

    cup extra-virgin olive oil

  • 2

    tablespoons red-wine vinegar

  • 2

    tablespoons fresh oregano leaves, chopped

  • teaspoons picked fresh thyme leaves

  • teaspoons chopped fresh flat-leaf parsley leaves

  • Hot sauce, such as Tabasco

  • Coarse salt and freshly ground pepper


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.


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