Muffaletta Olive Spread Recipe

If you’ve ever had a bite of a New Orleans muffaletta sandwich, you know the real star isn’t the meat or the cheese, it’s the olive spread. This tangy, briny, and savory mix of olives, vegetables, and herbs creates a punch of flavor that transforms even the simplest sandwich into something unforgettable.

Muffaletta olive spread originated in Italian immigrant communities of New Orleans. It was created to balance out the hearty cured meats and cheeses piled onto the round muffaletta bread. Over the years, the spread became a staple not only in Louisiana but also in kitchens across the U.S.

Today, this spread isn’t just for sandwiches. You can spoon it over roasted chicken, mix it into pasta, or even serve it as a dip with crusty bread. Think of it as your secret weapon for upgrading quick meals.

Why you’ll love this muffaletta olive spread recipe

This recipe is designed to be:

• Quick – ready in just 15 minutes.
• Versatile – works as a dip, sandwich topping, or pasta mix-in.
• Make-ahead friendly – tastes even better after a day in the fridge.
• Healthy-ish – olives are packed with heart-healthy monounsaturated fats and antioxidants.

Pro Tip: Make a double batch. The flavors intensify over time, and you’ll find yourself reaching for it all week long.

Key ingredients for authentic flavor

The magic of muffaletta olive spread lies in the balance of salty, tangy, and herby flavors. Here are the stars of the recipe and why they matter:

• Olives – a mix of green (like Castelvetrano) for buttery notes and Kalamata for depth.
• Roasted red peppers – add natural sweetness and a hint of smokiness.
• Pickled vegetables (giardiniera) – the secret crunch and tang that makes this spread unique.
• Capers – tiny flavor bombs of briny intensity.
• Garlic and parsley – fresh aromatics that keep the spread lively.
• Olive oil and vinegar – these tie everything together, giving body and acidity.

Pro Tip: Always rinse jarred or canned olives before using them. This removes excess brine and helps balance the saltiness.

Step-by-step muffaletta olive spread recipe

1. Prep the olives
   Start by rinsing both the green and Kalamata olives under cold water. This step helps wash away excess brine and prevents the spread from being overly salty. Pat them dry with a paper towel before adding them to your food processor.
2. Combine ingredients
   Add the olives, roasted red peppers, giardiniera, capers, garlic, and parsley into the bowl of a food processor. Pulse in short bursts until the mixture is finely chopped but still has visible chunks. You’re aiming for a texture that’s spreadable but not a paste. Think of it like salsa, you want character and bite, not baby food.
3. Add dressing
   Transfer the mixture to a medium-sized bowl. Stir in the red wine vinegar, olive oil, oregano, and black pepper. The vinegar provides acidity that brightens the briny olives, while the olive oil creates that silky, luscious finish. Taste at this stage and adjust the seasoning if you like, though you’ll rarely need salt because the olives and capers are already salty.
4. Adjust texture
   If your spread feels a little too thick or dry, drizzle in more olive oil, a tablespoon at a time, until you reach your desired consistency. Some people prefer a chunkier spread that sits firmly on bread, while others like a looser texture that can double as a dressing for pasta or salads.
5. Chill
   Place the bowl in the refrigerator for at least 2 hours before serving. This resting time is crucial, it allows the flavors to mingle and deepen, turning a simple olive mix into a bold, savory spread. If you can plan ahead, make it the night before and let it sit overnight. The difference is noticeable.

Pro Tip: No food processor? No problem. Just grab a sharp chef’s knife and chop everything finely by hand. It will take a little extra time, but the result is a rustic-style muffaletta olive spread with larger pieces of olives and vegetables that feels artisanal and homemade.

How to serve muffaletta olive spread

This spread is ridiculously versatile. Here are some of the best ways to enjoy it:

• Classic muffaletta sandwich: Layer it on round bread with salami, ham, mortadella, and provolone.
• Dip with bread: Serve with toasted baguette slices or focaccia.
• Over chicken or fish: Spoon it on top of baked chicken breasts or grilled salmon.
• Pasta toss: Stir into warm pasta for a quick Mediterranean-inspired dish.
• Charcuterie board upgrade: Add it to your cheese board for a pop of color and flavor.

Pro Tip: Try it as a pizza topping instead of tomato sauce for a bold flavor twist.

Storage tips and shelf life

Homemade muffaletta olive spread keeps really well.

• Refrigerator: Store in an airtight container for up to 10 days.
• Freezer: Freeze in small portions (ice cube trays work well) for up to 3 months.

The flavors actually improve after a day or two as everything melds together. That means it’s a perfect make-ahead option for parties or weekly meal prep.

Nutrition breakdown

For every 2-tablespoon serving (based on this recipe):

• Calories: ~110
• Fat: 10g (mostly healthy monounsaturated fats from olives and olive oil)
• Carbs: 2g
• Fiber: 1g
• Protein: 1g

Fun fact: Olives are a great source of vitamin E and polyphenols, both of which support healthy skin and reduce inflammation.

Why this recipe works so well

Unlike some spreads that lean too salty or too oily, this one balances brininess, sweetness, and acidity.

• The mix of green and Kalamata olives keeps it complex.
• Roasted peppers bring a sweet counterpoint.
• Red wine vinegar adds brightness.
• Olive oil ties everything together.

This balance is what makes it taste restaurant-level delicious without being complicated.

Variations to try

Want to put your own spin on it? Here are some fun twists:

• Spicy version: Add red pepper flakes or pickled jalapeños.
• Herb lovers: Mix in fresh basil or thyme.
• Vegan creamy spread: Blend in ½ cup silken tofu for a creamy texture.
• Nutty version: Add toasted pine nuts for crunch.
• Citrusy kick: Grate in some lemon zest.

Pro Tip: Use this recipe as a base, then experiment with whatever you’ve got in your fridge.

Perfect pairings

If you’re making this for a gathering, here are some ideas to complete the menu:

• Fresh baguette or focaccia
• Italian meats like salami and prosciutto
• Hard cheeses (Parmesan, Asiago)
• Sparkling water with lemon
• A chilled glass of Sauvignon Blanc or Pinot Grigio

Muffaletta olive spread in New Orleans culture

The muffaletta sandwich was created in 1906 at Central Grocery in New Orleans, an Italian-owned market that still operates today. Locals and tourists alike line up daily for the iconic sandwich.

According to New Orleans Tourism, the city welcomes nearly 19 million visitors annually, and the muffaletta sandwich remains one of its top food attractions.

Making your own olive spread at home is like bottling a piece of New Orleans tradition, without the airfare.

FAQs

Final thoughts

This muffaletta olive spread recipe is the kind of thing you’ll want to keep stocked in your fridge at all times. It’s easy, flavorful, and elevates just about anything you pair it with.

Whether you’re hosting friends, meal prepping for the week, or craving a taste of New Orleans, this spread delivers big flavor with minimal effort.

So grab some olives, a food processor, and get ready to impress yourself with how good homemade muffaletta olive spread can be.

Muffaletta Olive Spread Recipe

0

from

0

votes

Course: Appetizer, SaladsCuisine: Italian, AmericanDifficulty: Easy

Servings

1

serving

Prep time

10

minutes

Cooking time

1

minute

Calories

150

kcal

A tangy, briny muffaletta olive spread made with green and Kalamata olives, roasted red peppers, giardiniera, and herbs. Perfect as an appetizer, dip, or the star of a classic New Orleans muffaletta sandwich.

Ingredients

• ¼ cup green olives, pitted

• ¼ cup Kalamata olives, pitted

• 2 tablespoons roasted red peppers, chopped

• 2 tablespoons giardiniera (pickled vegetables), drained

• ½ tablespoon capers

• ½ garlic clove, minced

• 1 tablespoon fresh parsley, chopped

• ½ tablespoon red wine vinegar

• 2 tablespoons olive oil

• ¼ teaspoon dried oregano

• Pinch of black pepper

Directions

• Prep the olives: Rinse both the green and Kalamata olives under cold water to remove excess brine, then pat dry.
• Combine ingredients: In a food processor, pulse olives, roasted red peppers, giardiniera, capers, garlic, and parsley until finely chopped but still slightly chunky.
• Add dressing: Transfer mixture to a bowl, stir in red wine vinegar, olive oil, oregano, and black pepper. Adjust seasoning to taste.
• Chill: Refrigerate for at least 2 hours before serving (overnight if possible for best flavor).