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New Orleans Style Briny Olive Salad from The Primal Low Carb Kitchen Cookbook

Muffuletta Olive Salad


  • 1 1/2 cups giardiniera pickled vegetables
  • 1 cup green olives
  • 1 cup Kalamata olives
  • 1/2 cup pepperoncini
  • 1/3 cup red wine vinegar
  • 1/4 cup roasted red peppers
  • 1/4 cup olive oil
  • 4 large cloves garlic
  • 1 teaspoon dried oregano leaves (I use this brand)
  • 1 teaspoon dried basil
  • 1/2 teaspoon black pepper
  • 1/2 cup capers


  1. In a food processor, combine the giardiniera, green olives, Kalamata olives, pepperoncini, red wine vinegar, roasted red peppers, olive oil and garlic. Pulse until all the ingredients are roughly chopped.
  2. Pulse in the oregano, basil and black pepper until incorporated.
  3. Stir in the capers. Cover and refrigerate for at least 1 hour before serving.


<2g net carbs per serving

  • Prep Time: 10 minutes


  • Serving Size: 1/4 Cup
  • Calories: 56
  • Fat: 5g
  • Carbohydrates: 2g