New Orleans-Style Olive Salad Recipe

Olives, capers, red peppers, and herbs come together in this light and easy salad.

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
Learn about Serious Eats' Editorial Process
Updated Oct. 25, 2018
20140306-pressed-muffuletta-sandwich-recipe-15.jpg

This is our take on the classic olive salad used for topping muffuletta sandwiches. The combination of olives, capers, and roasted peppers is at once sweet, salty, and tart. If a muffuletta isn't on your horizon, this quick salad also makes a fantastic burger or pizza topping.

Featured Video

Recipe Facts

0

(0)

Active: 5 mins
Total: 5 mins
Makes: 1 1/2 cups

Rate & Comment

Ingredients

  • 3/4 cup pitted mixed oil-packed olives
  • 1 tablespoon capers
  • 1/4 cup chopped roasted red peppers
  • 2 tablespoons parsley leaves
  • 1/2 cup giardiniera (Italian-style pickled vegetable salad)
  • 1 medium garlic clove, minced (about 1 teaspoon)
  • 1 tablespoon red wine vinegar
  • 3 tablespoons extra-virgin olive oil

Directions

  1. Combine olives, capers, peppers, parsley, giardiniera, and garlic in the bowl of a food processor. Pulse to chop until no pieces larger than 1/2-inch remain. Alternatively, chop by hand. Transfer to a bowl. Add vineger and olive oil and stir to combine. For best results, let olive salad rest overnight before using.

More Serious Eats Recipes