Olive Salad for Muffalettas recipe
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- 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 ¼ cup red wine vinegar ½ cup olive oil 1 teaspoon dried minced garlic ½ teaspoon celery seed 1 teaspoon dried oregano 1 teaspoon dried basil ¾ teaspoon black pepper
Nutrition Info
- 193.2 caloriescarbohydrate: 6 gcholesterol: : -fat: 19.3 gfiber: 2.1 gprotein: 1.5 gsaturatedFat: 2.4 gservingSize: -sodium: 692.2 mgsugar: 0.4 gtransFat: : -unsaturatedFat: : -
Directions Olive Salad for Muffalettas
Directions
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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.