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Muffaletta Olive Relish
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This classic muffaletta relish is what ties the iconic sandwich together. The combination of green and black olives provide saucy complement to the mix of meats on the sandwich.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
4 reviews
2 comments
ingredients
1/2 cup pimento-stuffed green olives
1/2 cup pitted black olives
1/4 cup chopped onion
1/4 cup chopped fresh parsley
2 tablespoons balsamic vinegar
1 tablespoon minced garlic
1 teaspoon capers, optional
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1 stalk celery, coarsely chopped
1/3 cup olive oil
directions
Combine all the ingredients except the olive oil in a food processor. Pulse-process to coarsely chop the ingredients. Transfer to a bowl.
Stir the olive oil into the chopped mixture. Cover the bowl and refrigerate the olive relish for one hour before using. Will keep refrigerated for up 2 weeks.
recipe tips
For best flavor, let the relish marinate overnight in the refrigerator.
If you prefer a smoother texture, process the ingredients for a longer time in the food processor.
This relish can also be used as a topping for grilled meats, fish, or as a mix-in for salads.
Add a small amount of sugar or honey if the relish tastes too tangy.
Adjust the amount of olive oil as needed.
For a variation, try adding chopped artichoke hearts or sun-dried tomatoes.
The flavor of the relish changes when at room temperature vs chilled. Serve it whichever way you prefer.
If chopping the ingredients by hand, try to get the ingredients the same size for the best texture.
Remember to check for pits in the olives even if they are labeled as pitted, as stray pits can sometimes be found.
common recipe questions
Can I use jarred olives for this recipe?
Yes, jarred olives work perfectly for this recipe. Just make sure they are well-drained before using.
Is it possible to make this relish without a food processor?
You can finely chop all the ingredients by hand, though it will take more time and effort.
How long can I store this relish in the refrigerator?
This olive relish can be stored in an airtight container in the refrigerator for up to 2 weeks.
Can I omit the capers if I don’t like them?
Capers can be omitted, but they add a unique briny flavor to the relish. You can also reduce the amount.
Is there a substitute for balsamic vinegar?
Red wine vinegar or apple cider vinegar can be used as substitutes, though they will alter the flavor slightly.
Can I make this relish spicier?
Yes, add a pinch of crushed red pepper flakes or a small amount of chopped jalapeno.
nutrition data
26 calories, 3 grams fat, 1 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in carbs.
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reviews & comments
I agree with Mel. We had authentic Muffalettas at a famous deli when we visited NOLA. I don't quite remember if they added anything other than what this recipe calls for, but I DO remember that everything appeared to be evenly diced by hand, and not put through a food processor. I only wish that I could find Muffaletta Bread in my area.
September 23, 2020
Just made this. It is very good. The only thing I did extra was add a dash of lemon juice. It reminds me of the relish I've had before from an Italian family. And it very closely tastes like it. I'm betting they had capers in theirs.Which made the difference I bet. I didn't have any.
June 28, 2020
I suggest hand chopping the ingredients and I add carrots and cauliflower if I have either or both.
I only want to say that if you use a blender - be very careful and work in very small batches or your olives will become olive paste. It is best even in a food processor to work in small batches, as you are working with relatively delicate ingredients. I prefer kalamata olives, but mine is a completely different recipe based on an Italian version.
July 7, 2013
Very good!
November 21, 2010
I made this Olive Relish as an appetizer, served with Pita chips and crackers. My family loved it! There was none left to take home!