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+ servings
deli sandwich topped with muffaletta, next to 2 olives some roasted red peppers and a jar of olives
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5 from 25 votes

Keto Olive Spread Muffaletta

Black and green olives mixed with red peppers, carrots, celery, cauliflower and garlic to make a delicious spread for salads, dips, marinades and sandwiches.
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Course: Appetizer, Condiment, Snack
Cuisine: Italian
Diet: Diabetic, Gluten Free
Servings: 40 people
Calories: 59kcal
Author: Oscar
Cost: $10


  • 1 medium carrot
  • 1 celery stalk
  • 3 cups green olives
  • 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.



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.


Calories: 59kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Fiber: 1g | Sugar: 0g