This Keto Muffaletta Salad Olive Spread recipe is a quick and easy way to make this popular olive spread. Simply toss all ingredients in a food processor and pulse until you reach your desired consistency.
Only 1g net carbs per serving, full of all the tasty olive and briny flavours you would expect from this delicious olive spread. Keeping it low carb and diabetic friendly.
The muffaletta sandwich is New Orleans classic and is loaded with cured deli meats, cheese and this delicious olive salad.
I like to enjoy low carb muffaletta more like a spread with some pickled vegetables than a chunky salad but you can make it chunky or however you prefer. If you want a full on salad check out my Low Carb Panzanella Salad or my Low Carb Cobb Salad.
🥘 Main ingredients
Muffaletta olive salad can be made with a variety of different ingredients. I prefer to stick to main ingredients you would find on the back of many jarred muffaletta olive spreads you would find in the grocery store using green and kalamata olives, red peppers, pepperoncinis and a few other items.
- Green Olives: pimento stuffed green olives were used as they have a crisp flesh with a rich and briny flavour.
- Black Kalamata Olives: a rich and almost fruity taste, with a milder less salty flavour
- Roasted Red Peppers: a lightly sweet, charred flavour that is a delicious addition to this recipe.
- Pepperoncini: although optional these pickled peppers with a sweet and spicy flavour often used in italian sandwiches
- Red Wine Vinegar: tangy and sweet, a bit fruity like red wine but doesn't taste like red wine.
- Olive Oil: adds the taste of fruity and fresh herbs with a complex flavour profile.
👨🏻🍳 Steps by step instructions
How to make the Keto Muffaletta Salad Olive Spread?
STEP 1: Using a food processor add the chopped carrot and celery and pulse until coarsely chopped. If you don't have a good processor you can chop all the ingredients together on a large cutting board with a knife.
STEP 2: Next add the green and black kalamata olives and pulse until coarsely chopped.
STEP 3: add the remaining ingredients except the olive oil, red wine vinegar and the lemon juice. Pulse until coarsely chopped once again. Then drizzle in the lemon juice, red wine vinegar and 2 tablespoons of the olive oil and give it a few more pulses until well combined.
STEP 4: Remove the olive spread from the food processor and place in a jar with the remaining olive oil drizzled on top. Seal and place in the fridge for 3-4 days before consuming. Enjoy as a dip, spread on and enjoy a muffaletta sandwich using a low carb bread or as a marinade for a muffaletta chicken.
👨🏻🍳 Recipe tips
Top Tip: pulse the larger ingredients first but not too much as you will be pulsing the other ingredients afterwards and you don't want it to turn into a paste.
Tip: add more olive oil as needed, some like it drenched with olive oil and some like it drier.
- Set in the fridge: I prefer to leave the jared keto muffaletta salad in the fridge for up to a week to allow the ingredients to mingle together. However, you can consume after 3 or 4 days.
- Serving: use in a loaded deli sandwich made with a low carb bread, dip with low carb crackers or use as a marinade for chicken.
- Storage: store in a sealed airtight jar for up to 2 weeks. I do not recommend freezing this recipe.
- Food processor: if you don't have one simply chop the ingredients on the cutting board. It might be a little more chunkier depending on how much you chop it.
♨️ Recipe variations
Other than the olives and olive oil, don't worry if you do not have one or two ingredients. You can swap them out with something similar or leave them out all together.
- Cauliflower - I used frozen cauliflower rice in this recipe just for convenience but you can use fresh cauliflower florets instead.
- Olives - you can use any of your favourite olives in this muffaletta recipe, just make sure the pits are removed before chopping.
- Vegetarian - some muffaletta salads add in cured deli meats but I wanted to keep it vegetarian so you can use it however fits your diet. In fact this recipe is vegan and gluten free.
🥣 Equipment used to make this recipe
I used my Ninja Food Processor which makes everything easier when it comes to chopping, slicing and dicing.
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💭 Frequently asked questions
They both use similar ingredients. The main difference is that the giardiniera uses more vegetables and a muffaletta uses more olives.
Although it is often called muffaletta salad it acts more like a spread or a dip.
It can be stored at room temperature or in the fridge. Do not freeze.
This muffaletta olive spread is keto friendly as it is only 1g net carbs per serving and should likely fit into your daily macros. This recipe would also be considered low carb, diabetic friendly, vegetarian and vegan.
Keto Olive Spread Muffaletta
- 1 medium carrot
- 1 celery stalk
- 3 cups green olives
- ⅕ cups kalamata olives
- ½ cup roasted red peppers
- ½ cup cauliflower rice
- 1 pepperoncini
- 2 tablespoon garlic flakes
- 1 teaspoon capers
- 2 tablespoon red wine vinegar
- 2 teaspoon parsley flakes
- ½ teaspoon oregano
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- ½ lemon juice
- 3 tablespoon olive oil
- Using a food processor or a sharp knife and a cutting board, chop together the carrot and celery first. Then chop the olives and remaining ingredients except the liquids.
- Drizzle the liquids over the chopped ingredients and mix until well combined. Saving 1 tablespoon of olive oil to drizzle over the muffaletta once it is in the jar. Add more olive oil as needed.
This recipe card provides the basic details to make this recipe. For more information, questions or variations please review the content above the recipe card.
Updates and Revisions
If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
🌡️ Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines