Olive Salad

Olive Salad

Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 4

This piquant salad is an essential ingredient for the classic New Orleans sandwich known as muffuletta. You can find pickled pepperoncini, also called Tuscan peppers, in most supermarkets.


  • 1 1/2 cups queen pimiento-stuffed olives
  • 1/2 cup pitted Kalamata olives
  • 1 cup Italian gardinera (pickled cauliflower,
      carrots, red pepper and celery)
  • 1/4 cup pickled pepperoncini
  • 1/4 cup capers, drained
  • 2 garlic cloves, minced
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 1 Tbs. chopped fresh oregano
  • 1/2 cup olive oil


Place the queen and Kalamata olives, the gardinera, pepperoncini and capers on a cutting board. Roughly chop the ingredients, cutting each piece 2 or 3 times. The mixture should be very coarse. Transfer to a bowl and add the garlic, parsley, oregano and olive oil. Stir until combined. Cover and refrigerate for up to 2 weeks. Serves 4.
Williams-Sonoma Kitchen.