Olive Salad with Pimentos

This vibrant olive salad brings the bold flavors of New Orleans muffuletta sandwiches right to your table with minimal effort. The combination of briny olives, tangy pickled vegetables, and aromatic herbs creates a versatile condiment that elevates everything from sandwiches to charcuterie boards.

I first made this olive salad for a family gathering where I served homemade muffuletta sandwiches. The bowl was completely empty by the end of the night with guests asking for the recipe. Now I keep a jar in my refrigerator at all times for impromptu entertaining.

Ingredients

• Green olives stuffed with pimentos: Provide the classic briny base and beautiful color contrast
• Kalamata olives: Add a rich purple hue and deeper olive flavor than green varieties alone
• Italian Giardiniera: Contributes tangy vegetable notes and subtle heat to balance the brininess
• Pepperoncini: Bring a mild peppery flavor and tender texture to the mix
• Pickled onion: Delivers sharp acidity that cuts through the richness of the olives
• Capers: Offer tiny bursts of salty intensity that enhance the Mediterranean profile
• Fresh garlic: Provides essential aromatic punch that permeates the entire mixture
• Dried oregano: Contributes classic Italian herbaceous notes that improve with time
• Black pepper: Adds gentle warmth and complexity to the background flavors
• Fresh lemon juice: Brightens the entire mixture with necessary acidity
• Quality olive oil: Binds everything together while adding fruity richness

Step-by-Step Instructions

Prepare the ingredients:

Thoroughly drain all jarred ingredients in a colander to remove excess brine which would make the final mixture too salty and wet. Pat particularly wet items like the giardiniera with paper towels if needed. Peel the garlic clove and give it a rough chop to help it incorporate more easily.

Combine and process:

Place all drained ingredients into the bowl of a food processor or blender. Add the oregano, black pepper, lemon juice, and olive oil. Ensure the blade is properly attached and the lid is secure before proceeding.

Pulse to desired consistency:

Use quick pulses rather than continuous blending to maintain texture control. About 5-8 pulses should create a finely chopped mixture where individual ingredients are still identifiable but well incorporated. Avoid over-processing which can turn the mixture into a paste.

Rest and develop flavors:

Transfer the processed mixture to a clean airtight container using a silicone spatula to get every last bit. Seal tightly and refrigerate for at least 8 hours before serving, though a full 24 hours will yield the best flavor development as the ingredients meld together.

The humble capers might seem insignificant in this recipe, but they are actually my secret weapon. I remember the first time I forgot to add them, and the salad lacked that indefinable depth. My grandmother always said good Italian cooking needs those tiny flavor bombs, and this recipe proves her right every time.

Serving Suggestions

This olive salad truly shines as the star ingredient in an authentic muffuletta sandwich, where it's generously spread between layers of Italian meats and cheeses on a round loaf of bread. For a lighter option, spoon it over grilled fish or chicken for an instant Mediterranean flair. It also makes an incredible addition to pasta salads, particularly those with short pasta shapes that catch the small pieces in their nooks and crannies.

Make It Your Own

The beauty of this olive salad lies in its adaptability. Feel free to adjust the ratio of green to kalamata olives based on your preference or swap in other varieties like Castelvetrano for a buttery note. If you enjoy heat, add a dash of red pepper flakes or substitute spicy giardiniera. For a sweeter profile, include some roasted red peppers or a tablespoon of finely diced carrot. The recipe remains delicious with these personalized touches.

Storage Tips

Store your olive salad in a glass container rather than plastic to prevent staining and flavor transfer. Always use a clean utensil when serving to extend freshness and prevent contamination. The high acid and salt content naturally preserves this mixture, but for maximum quality, consume within three weeks. The olive oil may solidify slightly when cold but will return to liquid state after sitting at room temperature for a few minutes.

Frequently Asked Questions

→ Can I use a different type of olives?

Yes, you can customize the recipe by using your favorite olives, such as black olives or Castelvetrano olives, to suit your taste.

→ What is Italian Giardiniera?

Giardiniera is a savory mixture of pickled vegetables like cauliflower, carrots, and celery, often marinated in vinegar, oil, and spices.

→ How long should I refrigerate the salad?

It's best to refrigerate the olive salad for at least 8 hours, but waiting until the next day enhances the flavors even more.

→ Can this be served immediately after preparation?

While it can be served immediately, the salad tastes better after resting in the fridge for several hours to blend the flavors.

→ What dishes pair well with olive salad?

Olive salad complements sandwiches, cheese platters, burgers, antipasto boards, or even grilled meats and seafood dishes.