Italian Olive Salad
Olives are marinated with celery, cauliflower, carrots and peppers, seasoned with oregano and garlic and covered with a generous layer of fruity olive oil, creating this succulent salad. Traditionally a Sicilian spread, it became popular stateside when the muffuletta sandwich was created in the early 1900s. Split open a muffuletta loaf and layer the olive salad with mozzarella and mortadella, provolone, salami and ham for a homemade version of the famous muffuletta sandwich. (And trust us, the olives are the best part!)
- Made in Louisiana with ripe olives, garlic, and herbs
- An ideal condiment on sandwiches or tossed with pasta
| Nutrition Item | Quantity | % of Daily Requirements | Nutrition % |
|---|---|---|---|
| Serving size: 1Tbs (25g) | |||
| Servings per container: 18 | |||
| Calories: 70 | |||
| Calories from fat: 50 | |||
| Total fat | 6g | 9% | |
| Saturated fat | 1g | 5% | |
| Trans fat | 0g | ||
| Cholesterol | 0mg | ||
| Sodium | 290mg | 12% | |
| Total Carbohydrate | 5g | 2% | |
| Dietary fiber | <1g | ||
| Sugars | 0g | ||
| Protein | 0g | ||
| Vitamin A | 6% | ||
| Vitamin C | 0% | ||
| Calcium | 0% | ||
| Iron | 0% | ||
| Percentages based on a 2000 calorie diet. |
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