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New Orleans Muffaletta (Olive Pesto)

What you need: 

3 large cloves garlic, minced
1 cup chopped pimiento stuffed green olives
1 cup pitted and chopped black olives
1/2 cup roasted sweet red peppers, cut into chunks
1/2 olive oil

What you do: 

Make 24 hours ahead for best flavor, but not necessary. I use a small food processor for the olives, but peppers must be chopped by hand. Serve with a good Italian vegan bread or as a condiment for roasted Italian veggie sandwich.

Preparation Time: 
10 minutes
Cooking Time: 
Recipe Category: 


I did a rif on this and added dried cranberries, pistachios and a small amount of left over baby spinach.  I then mixed with israeli couscous. The mix of briny olives and sweet/tart cranberries was out of this world good!


This stuff is amazing!!  We love it at our house.  I used more roasted red peppers.  I roasted my own and used 2 red peppers, then pealed and chopped them.  For easier measuring it is 1 can black olives and 1 jar green olives.  I chopped them with my hand chopper and it was perfect!  I used less olive oil, about 1/4-1/3 of a cup.  Yummy!  Everyone I've shared this with loves it!


I will probably rinse and drain the olives to see if it will lessen the saltiness!

I think if you rinse the olives and let them soak for a little while (I'm not sure how long?  I guess just try one every so often til they're right for you?) in some cold water the saltiness will lessen.  I like my olives salty though, so I wouldn't know how long, but that's what I was told at least.  :)


This stuff is addictive.  Of course it is extremely salty, next time I will probably rinse and drain the olives to see if it will lessen the saltiness!

I had this over whole wheat cracker for supper!  I couldn't stop eating it.  Great recipe

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