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Olive Salad

This olive salad from Sean Rembold of Marlow and Sons is used in his recipe for a Muffaletta Panini.

  • Yield: Makes enough for 2 sandwiches
Olive Salad

Source: The Martha Stewart Show, March 2009


  • 1/4 pound oil-cured black olives, pitted and chopped
  • 3/4 pound green olives, preferably lucques, pitted and chopped
  • 2 salt-packed anchovy fillets (optional), chopped
  • 2 tablespoons chopped pickled red peppers
  • Juice of 1/2 lemon
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red-wine vinegar
  • 1 tablespoon sliced fresh flat-leaf parsley
  • 1/4 cup fresh oregano, sliced
  • 1 tablespoon picked fresh thyme
  • Hot sauce, such as Tabasco
  • Coarse salt and freshly ground pepper


  1. In a medium-size bowl, mix together both olives, anchovies, red pepper, and lemon juice. In a small bowl, whisk together oil and vinegar. Pour over olive mixture and add oregano, thyme, and parsley; toss to combine. Season with Tabasco, salt, and pepper. Cover and transfer to refrigerator; chill overnight before using.

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