Vegan Olive Salad

Jump to Recipe

Olive salad is a relish or dip that is a mix of chopped olives, herbs, oil, and vinegar. It is most notably known as the topping in a New Orleans style Muffuletta sandwich. Our Vegan Olive Salad is so versatile. It can be served as a sandwich spread, a dip with crackers, or a relish on toasted bread. Olive salad also is delicious served as a briny relish on top of various entrees. It’s amazing served on top of pasta or pizza!

Vegan olive salad is a savory, chunky relish. The texture is distinctly coarser than that of a smooth olive tapenade. This briny salty relish is best when it is marinated overnight. I recommend making it a day in advance to give the flavors time to meld and blend together.

What’s in Vegan Olive Salad

Vegan olive salad is a blend of a few different things but mainly olives. For our recipe we use pimento stuffed green olives, Kalamata Greek olives, and artichoke hearts.

For the artichoke hearts its best to use the plain quartered hearts in a can. They are preserved in brine or water. You don’t want to use the jarred artichoke hearts that are marinated in oil since we will be adding our own seasoning and oil.

The olives and artichoke hearts get chopped and mixed in the food processor with garlic, Italian seasoning and a little red pepper flake for a spicy kick. Olive salad also uses red wine vinegar and good olive oil. You want to use good high quality olive oil in an olive salad to bring out the flavor of the olives.

Ways To Use Olive Salad

Olive salad is a versatile relish that adds a burst of flavor to many dishes. Here are a few different ways you can use it.

• On sandwiches: It’s a classic topping for a muffuletta, burgers, and other sandwiches. We love doing Beyond burgers topped with olive salad and feta cheese. It’s also amazing on top of a veggie meatball sub.
• An appetizer: Serve with good bread, crackers, or on a grazing board. Olive salad is amazing mixed into other dips like hummus.
• With vegetables: Use as a topping on a Greek salad, with roasted, or grilled vegetables.
• In pasta: Mix it into pasta or pasta salad for a punch of flavor.
• As a pizza topping: Instead of just adding olives take your pizza to the next level by adding this delicious olive salad.
• Mixed into dough: Mix it into bread dough. It’s a yummy mix in for focaccia bread or savory biscuits.

How To Make Olive Salad

Making olive salad is really simple! It’s just a matter of measuring your ingredients and blending them together in the food processor. I recommend making it a day in advance. When you store it in the fridge overnight that’s when the magic happens. All the spices mix with the olives and artichoke hearts. They marinate in olive oil and blend into this delicious olive relish. Olive salad is so yummy that you will want to put it on everything.

Frequently Asked Questions

What is the difference between olive salad and tapenade?

While both are olive-based, the main difference is the texture. A tapenade is usually blended into a smooth, spreadable paste. Our Vegan Olive Salad is a chunky relish, giving you distinct pieces of olive and artichoke heart in every bite—perfect for a Muffuletta or topping a pizza.

Can I use marinated artichoke hearts?

For this specific recipe, it is best to use plain quartered artichoke hearts packed in water or brine. Marinated artichokes often come in a heavily seasoned oil that can clash with the red wine vinegar and Italian seasoning we use to build our own flavor profile.

How long does olive salad need to marinate?

While you can eat it immediately, the “magic” happens after it sits. I highly recommend making it at least 24 hours in advance. This gives the garlic and red pepper flakes time to infuse into the oil and the olives.

Is olive salad very spicy?

This recipe has a mild “kick” from the red pepper flakes. If you are sensitive to heat, you can omit the flakes entirely. If you want it New Orleans style with more heat, feel free add a few chopped pickled pepperoncini.

How long will this keep in the fridge?

Because of the vinegar and oil (which act as natural preservatives), this olive salad stays fresh in an airtight container for one to two weeks. Just make sure the olives are mostly submerged in the oil to keep them from drying out.

More Recipes To Try

If you love this classic topping for a muffuletta you are in the right place! For the ultimate party menu inspiration, be sure to check out my comprehensive guide to Southern Vegetarian Appetizers: 30+ Easy, Crowd-Pleasing Recipes. It’s packed with classic flavors and simple starters that make entertaining effortless.

You might also want to check out these other Southern plant-based dishes with a nod to The Big Easy:

• Mardi Gras Buddha Bowl
• Vegan Stuffed Sweet Peppers
• Vegan Cajun Pasta
• Savory Southern Vegan Grits