Olive salad is a chopped relish of green and black olives, celery, cauliflower, peppers, garlic, and oregano in an olive-oil dressing, best known as the filling in a New Orleans muffuletta sandwich. It developed among Italian immigrant communities in New Orleans in the late 19th century, adapting Italian antipasti and relish traditions to local ingredients. In the muffuletta, the salty, tangy, faintly spicy olive salad is layered with cured Italian meats such as salami, ham, and mortadella, and provolone cheese, between halves of the round muffuletta loaf. Beyond the sandwich, it is used as a topping for pizza or crostini, an accompaniment to grilled meats and roasted vegetables, or a mix-in for pasta salads and dips; some versions add capers or anchovies, or adjust the level of heat.