Olive Salad for Muffalettas

By á-5133

Ingredients

• 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
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1 teaspoon dried minced garlic
• 1/2 teaspoon celery seed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 3/4 teaspoon black pepper

Preparation

Step 1

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.