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A close-up of marinated mixed olives with red peppers and herbs for muffaletta olive spread

Muffaletta Olive Spread (New Orleans Olive Salad)

A chunky, briny olive salad of Castelvetrano, Manzanilla and Kalamata olives with giardiniera, capers, celery and herbs in olive oil — the classic muffaletta topping.
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Prep Time 15 minutes
12 hours
Total Time 15 minutes
Servings: 3 cups
Cuisine: American (New Orleans)
Ingredients Method Notes

Ingredients
  

  • 1 cup Castelvetrano green olives pitted
  • 1 cup pimento-stuffed Manzanilla olives
  • ½ cup Kalamata olives pitted
  • 1 cup Italian giardiniera drained (reserve 1 tablespoon of its brine)
  • ¼ cup roasted red peppers chopped
  • 2 tablespoons capers drained
  • 1 celery stalk finely diced
  • ¼ small red onion finely diced
  • 2 garlic cloves minced
  • ½ cup extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • ¼ cup fresh parsley finely chopped
  • ½ teaspoon crushed red pepper flakes
  • ¼ teaspoon black pepper

Method
 

  1. Drain the olives, giardiniera, peppers and capers in a colander for 5 minutes.
  2. Chop the olives into rough pea-sized pieces by hand, or pulse 4 to 5 times in a food processor.
  3. Chop the giardiniera and roasted peppers to the same coarse size.
  4. Combine everything in a glass bowl with the celery, red onion and garlic.
  5. Add the olive oil, vinegar, reserved giardiniera brine, oregano, red pepper flakes and black pepper; stir to coat.
  6. Fold in the parsley, cover and refrigerate at least 12 hours, ideally 24.
  7. Bring to room temperature for 30 minutes and stir before serving.

Notes

Never purée this spread — a chunky chop is the defining texture of a muffaletta.
No salt is added on purpose: the brines season it. Taste on day two before adding any.
Keeps 2 weeks refrigerated in a glass jar with a thin layer of olive oil over the top; do not freeze.
Drizzle the jar's flavored oil onto the sandwich bread before spreading.