Muffaletta Olive Spread Food

MUFFULETTA OLIVE SALAD SPREAD

Muffuletta Olive Salad Spread image

Olive salad spread recipe for muffuletta sandwich made with green and kalamata olives as well as roasted red peppers, capers, celery and green onions.

Provided by Steve Cylka

Time 1h15m

Number Of Ingredients 10

Ingredients

1 1/2 cup green olives with pimentos (, roughly chopped)
1 1/2 cup pitted kalamata olives (, roughly chopped)
2/3 cup roasted red peppers (, roughly chopped)
1/4 cup capers (, roughly minced)
2 stalks celery (, roughly chopped)
4 green onions (, roughly chopped)
1/3 cup olive oil
1 1/2 tbsp white wine vinegar
1 tsp oregano
1/2 tsp fresh ground black pepper

Steps:

Mix all ingredients together in a bowl.
Cover with plastic wrap and leave to marinate for an hour.
Use in a muffuletta sandwich.

Nutrition Facts : Calories 129.08 kcal, Carbohydrate 2.93 g, Protein 0.77 g, Fat 13.51 g, SaturatedFat 1.84 g, Sodium 886.66 mg, Fiber 1.95 g, Sugar 0.5 g, ServingSize 1 serving

MUFFALETTA WITH OLIVE TAPENADE

Muffaletta with Olive Tapenade image

Provided by Damaris Phillips

Categories main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

One 10-inch round loaf Italian bread
1 cup mixed pitted olives, roughly chopped
1/4 cup olive oil
1/2 cup pickled vegetables, such as giardiniera, chopped
1/4 cup chopped roasted red peppers
2 tablespoons chopped parsley
2 tablespoons red wine vinegar
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 pound salami, deli sliced
1/2 pound provolone, deli sliced
1/2 pound capicola, deli sliced
1/2 pound smoked mozzarella, deli sliced
1/2 pound mortadella, deli sliced

Steps:

Divide the bread lengthwise. Scoop out some of the dough-y interior and reserve for another use.
Combine the olives, oil, pickled vegetables, red peppers, parsley, vinegar, garlic and Italian seasoning in a bowl. Spread half of the olive tapenade on the bottom half of the bread. Layer the salami, provolone, capicola, mozzarella, mortadella and the rest of the olive tapenade. Top with the other half of the bread and wrap the entire loaf in plastic wrap. Top the wrapped sandwich with a cast iron pan and set aside to rest for 1 hour. To facilitate easy cutting, skewer the muffaletta with 4 skewers and cut into 8 even triangles.

MUFFULETTA SPREAD

Muffuletta Spread image

This simple spread is reminiscent of a classic New Orleans muffuletta sandwich. This can be served on crackers, toasted bagels, or crostini. Also a nice addition to a pasta salad, a cheese board, or spooned on to grilled fish, pork or chicken. It will keep for up to a month in a tightly sealed container in the fridge.

Provided by lutzflcat

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 25m

Yield 36

Number Of Ingredients 13

Ingredients

1 cup chopped pimento-stuffed, Spanish-style green olives
¾ cup chopped black olives, drained
¼ cup olive oil
3 tablespoons capers, drained and chopped
3 tablespoons red wine vinegar
1 shallot, peeled and chopped
2 cloves garlic, minced
1 tablespoon chopped fresh oregano
salt and ground black pepper to taste
¼ pound Genoa salami, thinly sliced
¼ pound sliced deli ham
1 (8 ounce) package cream cheese, softened
36 buttery round crackers

Steps:

Combine green and black olives, olive oil, capers, red wine vinegar, shallot, garlic, oregano, salt, and pepper in a small bowl.
Cut salami and deli ham so they fit onto the crackers. Spread cream cheese on the crackers, top with a piece of salami, a piece of ham, and a spoonful of the olive salad.

Nutrition Facts : Calories 82.1 calories, Carbohydrate 3.1 g, Cholesterol 11.9 mg, Fat 7 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 2.4 g, Sodium 329.3 mg, Sugar 0.3 g

THE BEST OLIVE SALAD FOR A MUFFULETTA SANDWICH

The Best Olive Salad for a Muffuletta Sandwich image

Learn to make an olive salad, which is the foundation for the famous muffuletta sandwich from New Orleans.

Provided by Kevin D. Weeks.

Categories Dinner Lunch Sandwiches

Time 12h15m

Yield 10

Number Of Ingredients 11

Ingredients

3/4 cup green olives (pimento-stuffed)
1/4 cup kalamata olives (pitted)
1/4 cup giardiniera (Italian pickled vegetables)
2 large pepperoncini
3 to 4 pickled onions
2 tablespoons capers
1 medium clove garlic (chopped)
1 teaspoon oregano
1/4 teaspoon black pepper (or to taste)
2 teaspoons lemon juice (fresh)
2 tablespoons olive oil

Steps:

Gather the ingredients.
Drain the green olives, kalamata olives, giardiniera, pepperoncini, pickled onions, and capers .
Place the drained ingredients in a food processor along with the garlic, oregano, pepper, lemon juice, and olive oil.
Pulse until coarsely chopped.
Transfer to a container, cover, and refrigerate until ready to use.

Nutrition Facts : Calories 60 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 1 g, Sodium 498 mg, Sugar 1 g, Fat 6 g, ServingSize 10 servings, UnsaturatedFat 0 g

MUFFULETTA

Muffuletta image

Provided by Food Network

Time 20m

Yield 1 serving

Number Of Ingredients 19

Ingredients

3 to 4 ounces Muffuletta Mixture, recipe follows
1 sourdough bread roll (or bread of choice), split
5 to 6 slices Genoa salami
2 to 3 slices mortadella
1 to 2 slices provolone
2 1/2 cups Kalamata olives
2 1/2 cups Sicilian olives
2 1/2 cups mild giardiniera
1 cup sliced pepperoncini
3/4 cups artichokes
3/4 cups coarsely chopped mushrooms
1/3 cup crushed red bell peppers
3/4 cup chopped garlic
1 cup olive oil
1/4 cup canola oil
2 tablespoons Sicilian spice blend
1 tablespoon dried oregano
3 teaspoons dried parsley
1 teaspoon ground black pepper

Steps:

Spread muffuletta mixture on both sides of roll. Add meats and cheese and serve.
Coarsely chop the olives, giardiniera, pepperoncini, artichokes, mushrooms, bell peppers and garlic together, then mix together with the olive oil, canola oil, Sicilian spice, oregano, parsley and pepper in a bowl. Keep refrigerated for up to 3 months.

OLIVE SALAD FOR MUFFALETTAS

Olive Salad for Muffalettas image

I created this olive salad recipe after a vacation to New Orleans. Muffaletta sandwiches are fabulously addictive! Sometimes I will assemble the sandwiches and broil them open faced until the meat is crisped and the cheese melted and toasty. Enjoy!

Provided by Beth Stone Strachan

Categories Side Dish Sauces and Condiments Recipes

Time 10m

Yield 8

Number Of Ingredients 11

Ingredients

1 (6 ounce) can black olives, drained
1 (5 ounce) jar pitted green olives, rinsed and drained
1 (6.5 ounce) jar marinated artichoke hearts, undrained
1 small red onion, chopped
¼ cup red wine vinegar
½ cup olive oil
1 teaspoon dried minced garlic
½ teaspoon celery seed
1 teaspoon dried oregano
1 teaspoon dried basil
¾ teaspoon black pepper

Steps:

Place the black olives, green olives, artichoke hearts with their juice, and onion into a food processor. Pour in the vinegar and olive oil, and season with garlic, celery seed, oregano, basil and black pepper. Cover, and process until finely chopped. Use as a condiment on sandwiches, or a dip for crackers. Refrigerate leftovers.

Nutrition Facts : Calories 193.2 calories, Carbohydrate 6 g, Fat 19.3 g, Fiber 2.1 g, Protein 1.5 g, SaturatedFat 2.4 g, Sodium 692.2 mg, Sugar 0.4 g

MUFFULETTA SPREAD

Muffuletta Spread image

Categories Condiment/Spread Food Processor Garlic Herb Olive Onion Appetizer Vegetarian Spring Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 1 1/2 cups

Number Of Ingredients 12

Ingredients

1 cup pitted Spanish green olives
1 cup pitted brine-cured black olives (such as Kalamata)
1/4 cup chopped red onion
2 tablespoons chopped fresh basil
2 tablespoons fresh lemon juice
1 tablespoon freshly grated horseradish
1 tablespoon chopped garlic
1 tablespoon Dijon mustard
Dash of hot pepper sauce (such as Tabasco)
Dash of Worcestershire sauce
1/2 cup olive oil
Italian bread slices, toasted

Steps:

Combine first 10 ingredients in processor and chop coarsely. With processor running, gradually add oil. Transfer mixture to medium bowl. Season to taste with salt and pepper. Cover; refrigerate 1 hour. (Can be made 1 day ahead. Keep refrigerated.) Serve with bread.

MUFFULETTA OLIVE SALAD

Muffuletta Olive Salad image

This is my version of a famous New Orleans salad. Try it as a sandwich topping. Try it on toasted baguette slices, or make it deluxe with diced ham and salami. - Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 16 servings (1/4 cup each).

Number Of Ingredients 14

Ingredients

1/2 cup olive oil
1/4 cup red wine vinegar
6 garlic cloves, minced
1 tablespoon dried oregano
1 tablespoon thinly sliced green onion
1 tablespoon minced fresh parsley
1 teaspoon crushed red pepper flakes
1-1/2 cups green olives with pimientos, halved
1 cup coarsely chopped giardiniera
1/2 cup coarsely chopped pickled beets
1/2 cup pitted Greek olives, halved
1/3 cup roasted sweet red peppers, chopped
1/4 cup finely chopped celery
1 tablespoon drained capers

Steps:

In a large bowl, whisk the first seven ingredients. Add the remaining ingredients; toss to coat. Cover and refrigerate for at least eight hours, stirring occasionally. If desired, serve with toasted baguette slices.

Nutrition Facts :

NORTON'S CAFE OLIVE SALAD (MUFFULETTA SPREAD)

Norton's Cafe Olive Salad (Muffuletta Spread) image

I got this recipe out of Chili Pepper magazine a couple of years ago. It is the real thing for a muffuletta and great on any other sandwich.

Provided by tunamanphd

Categories Cajun

Time 20m

Yield 4-5 cups

Number Of Ingredients 7

Ingredients

2 cups stuffed green olives
2 cups black olives, pitted
1 cup finely diced red onion
2 tablespoons chopped fresh garlic
3 tablespoons cajun seasoning (ie Zatarain's)
2 tablespoons white wine vinegar
2 tablespoons olive oil

Steps:

Combine all ingredients in food processor. Pulse a few times or until desired consistency is achieved. I like it a little chunky.

Nutrition Facts : Calories 159.7, Fat 14, SaturatedFat 1.9, Sodium 496.4, Carbohydrate 9.4, Fiber 2.9, Sugar 1.7, Protein 1.3

MUFFULETTA SPREAD

Muffuletta Spread image

Addictive! Great as a spread for po-boy sandwiches: crusty French bread, ham, turkey, salami, two cheeses, mustard and mayo...toasted!

Provided by gailanng

Categories Spreads

Time 20m

Yield 16 serving(s)

Number Of Ingredients 9

Ingredients

1 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
1 cup chopped black olives
3/4 cup olive oil
1/2 cup lemon juice
2 (6 ounce) jars marinated artichokes, drained
4 ounces anchovies, drained
2 tablespoons italian seasoning

Steps:

Combine all ingredients in food processor.
Pulse until blended and coarsley chopped.
Refrigerate in glass jar for up to 2 weeks.

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