New Orleans-Style Olive Salad Recipe

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


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.

Recipe Facts

Active: 5 mins
Total: 5 mins
Serves: 6 to 8 servings
Makes: 1 1/2 cups

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  • 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


  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.

Nutrition Facts (per serving)
100 Calories
8g Fat
7g Carbs
1g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 100
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 107mg 5%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 3%
Total Sugars 0g
Protein 1g
Vitamin C 16mg 82%
Calcium 43mg 3%
Iron 1mg 4%
Potassium 85mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)