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Olive Salad

  • Yield: 1 1/2 quarts


  • 1 quart large pimiento-stuffed green olives, drained and slightly crushed
  • 1 1/2 cups large Greek black olives, drained and pitted
  • 1 1/2 cups extra-virgin olive oil
  • 1 1/2 cups vegetable oil
  • 1 cup pickled cauliflower, drained
  • 1/4 bunch celery, sliced diagonally
  • 2 medium carrots, peeled and thinly sliced diagonally
  • 1/2 cup pepperoncini, drained and left whole
  • 1/3 cup cocktail onions, drained
  • 1/4 cup small capers, drained
  • 6 cloves garlic, minced
  • 1 1/2 teaspoons Italian seasoning
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon celery seeds


  • Combine all ingredients in a large non-reactive bowl and mix well. Place in a non-reactive jar (preferably glass) and store tightly covered in the refrigerator. The salad should be made at least 24 hours before using and only improves with age; it can keep for up to 2 months in the refrigerator.
  • *Cook's Note: Muffulettas are traditionally made on special round, seeded Italian breads made specifically for this purpose. The breads are rustic in texture and not too thick (about 2 to 2 1/2 inches high). If you cannot find a similar type of bread, you could either use a seeded Italian baguette cut into 6-inch lengths for 1 person (in which case you would need 4 of these portions for this recipe), or you could partially hollow out 2 thick round Italian breads or cut portions out of the middle to make the breads less thick.