Muffaletta With Olive Tapenade Food

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MAURO'S MUFFALETTA



Mauro's Muffaletta image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 13

1 large (18-inch) round boule or round Italian loaf with sesame seeds
Olive Giardiniera Salad, recipe follows
12 to 16 ounces sliced aged or sharp provolone
12 to 16 ounces thinly sliced mortadella
12 to 16 ounces thinly sliced Genoa salami or sopresatta
12 to 16 ounces thinly sliced hot capicola
1 cup pitted green olives
1/2 cup drained roasted red peppers
1/2 cup hot giardiniera with oil
1/4 cup drained capers
1/4 cup red wine vinegar
1/4 cup fresh parsley
1 teaspoon sugar

Steps:

  • Cut the loaf in half horizontally. Spread the Olive Giardiniera Salad crust to crust on both sides of the bread. Then, layer the cheese on the bottom, followed by high ribbons of the mortadella, salami and capicola. Cover with the top half of the bread and let sit 20 to 30 minutes so the salad's oil can soak into the bread. Cut into pie-shaped wedges and serve to the masses.
  • Put the olives, red peppers, giardiniera with oil, capers, vinegar, parsley and sugar in the bowl of a food processor and pulse 8 to 10 times until a coarse relish forms.

OLIVE TAPENADE



Olive Tapenade image

Provided by Food Network

Categories     condiment

Time 10m

Yield 1 cup

Number Of Ingredients 8

1/2 cup green olives, pitted
1/2 cup black olives, pitted
1 teaspoon anchovy paste or 1 anchovy fillet, optional
1/2 teaspoon dried oregano
1 clove garlic, smashed
1 lemon, juiced
2 tablespoons extra-virgin olive oil
Crackers or toast, for serving

Steps:

  • In a food processor, combine the green and black olives, anchovy if using, oregano, garlic and lemon juice and pulse, stopping to scrape down the sides as needed, until everything is a coarse paste. Drizzle in the olive oil while pulsing until combined.
  • Serve with crackers or toast.

QUICK BRUSCHETTA WITH OLIVE TAPENADE



Quick Bruschetta with Olive Tapenade image

Provided by Food Network

Categories     appetizer

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 6

1 cup pitted black or other olives
2 cloves garlic
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 loaf Italian or French bread, sliced into rounds
Handful of fresh basil leaves, chiffonade

Steps:

  • Combine the olives, garlic and a pinch of salt and pepper in a food processor and puree for 30 seconds; drizzle in the oil while the processor is running. Let sit for 5 minutes.
  • Meanwhile, lightly toast the bread. Spoon the olive mixture on the bread and sprinkle with the basil before serving.

5-MINUTE OLIVE TAPENADE



5-Minute Olive Tapenade image

A fan-favorite appetizer, perfect for any charcuterie night. This olive tapenade recipe is so easy to make and it's done in just 5 minutes or less! Serve with crackers, crostini, cured meats, cheeses, fruits... you name it!

Provided by Girl Appetit

Time 5m

Yield 8

Number Of Ingredients 10

1 (6 ounce) jar pitted green olives, drained
1 (5 ounce) jar pitted Kalamata olives, drained
1 (2 ounce) jar capers, drained
½ cup olive oil
½ cup flat-leaf parsley
3 cloves garlic, or more to taste
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon dried oregano
freshly ground black pepper to taste

Steps:

  • Combine green olives, Kalamata olives, capers, olive oil, parsley, garlic, lemon juice, salt, oregano, and pepper in a food processor. Pulse 5 to 10 times until all ingredients are chopped and well combined.

Nutrition Facts : Calories 198.6 calories, Carbohydrate 3.1 g, Fat 20.9 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 2.7 g, Sodium 1151 mg, Sugar 0.2 g

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

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

MUFFALETTA OLIVE TAPENADE - SALAD



Muffaletta Olive Tapenade - Salad image

Made with green and kalamata olives, a mix of peppers and an array of Italian herbs, it's similar to Central Grocery's famous Muffuletta Olive Salad and is the perfect addition to any sandwich or meal. Large restaurant recipe here. Reduce for home use.

Provided by Jeff Cheffro White

Categories     Cajun

Time 30m

Yield 3 gallons, 100 serving(s)

Number Of Ingredients 14

73 ounces sliced manzanilla green olives
71 ounces pitted kalamta olives
1 gallon sliced banana pepper
105 ounces whole piquante bell peppers
28 ounces fire roasted sweet peppers
1/2 cup balsamic vinegar
68 ounces extra virgin olive oil
6 tablespoons garlic paste
2 tablespoons minced garlic
4 tablespoons kosher salt
3 tablespoons oregano
3 tablespoons basil
3 tablespoons thyme
2 tablespoons crushed red pepper flakes

Steps:

  • Drain all the water from the olives and the peppers.
  • In a large bowl, combine the green olive slices, olive oil, vinegar, garlic, salt and spices.
  • In another large bowl, combine the peppers and kalamata olives.
  • Stir both bowls thoroughly.
  • Pulse the peppers and kalamata olives in a food processor or Robot Coupe until roughly chopped.
  • Combine the pulsed olives and peppers with the green olives and oil. Mix thoroughly.
  • Transfer all contents into canning jars and seal according to safe canning procedures.
  • Makes a bunch of olive salad, but when you live too far from New Orleans to buy it and the cost is $90 for 4-quarts of the Original from Central Grocery -- you make it. BTW, this recipe uses real olive oil like they used in the old days. Now it's canola oil in the store-bought versions.
  • I'm not a fan of giardiniera so this recipe is missing it. I did replace it with Peppadew peppers and loved the result. If you'd like to use giardiniera, just replace the amount of peppadew peppers used.

Nutrition Facts : Calories 238.9, Fat 24.9, SaturatedFat 3.4, Sodium 762.1, Carbohydrate 5.1, Fiber 2.6, Sugar 1.5, Protein 1.1

MUFFALETTA PASTA SALAD



Muffaletta Pasta Salad image

The great New Orleans sandwich turned into an easy cold dish. You can serve this over a bed of lettuce with a slice of French bread to make it a meal versus a side dish.

Provided by Elisa Nuccio Holt

Categories     Salad     100+ Pasta Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 12

1 pound rotini pasta
5 ounces tapenade (olive spread), or more to taste
1 pinch ground black pepper to taste
1 (14 ounce) can artichoke hearts, drained and quartered
8 ounces sliced salami, cut into thin strips
8 ounces sliced baked ham, cut into thin strips
1 (6 ounce) can black olives, drained
4 ounces mozzarella cheese, cubed
4 ounces provolone cheese, cubed
1 red bell pepper, cut into thin strips
¼ bunch fresh parsley, finely chopped
2 tablespoons toasted sesame seeds

Steps:

  • Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and run under cold water to cool.
  • Mix tapenade into pasta and season with pepper. Add artichoke hearts, salami, ham, olives, mozzarella cheese, provolone cheese, red bell pepper, and parsley to pasta mixture and toss to coat. Transfer salad to a serving bowl and top with sesame seeds.

Nutrition Facts : Calories 585.1 calories, Carbohydrate 51.6 g, Cholesterol 63.7 mg, Fat 29 g, Fiber 4.2 g, Protein 28.6 g, SaturatedFat 9.9 g, Sodium 1775.8 mg, Sugar 2.4 g

MUFFULETTA



Muffuletta image

A kalamata and green olive mixture fills a hollowed loaf of Italian bread; add Genoa salami, provolone cheese, tomatoes and onions and you have one delicious sandwich.

Provided by LYNNC51

Categories     Main Dish Recipes     Sandwich Recipes     Heroes, Hoagies and Subs Recipes

Time 2h20m

Yield 4

Number Of Ingredients 10

1 cup pitted kalamata olives
1 cup pitted green olives
½ cup fresh basil leaves
1 tablespoon finely chopped garlic
¼ cup olive oil
1 (1 pound) loaf Italian bread
½ pound thinly sliced Genoa salami
½ pound thinly sliced provolone cheese
3 tomatoes, sliced
1 large red onion, thinly sliced

Steps:

  • Combine the kalamata olives, green olives, basil, garlic and oil in a food processor or blender and process until coarsely chopped.
  • Cut the top from the bread loaf and hollow out the center so that about 1/2 inch of crust remains. Spread olive mixture evenly over the inside of the loaf. Layer the salami, cheese, tomatoes and onion until the loaf is full.
  • Replace top of bread, lightly press down and wrap tightly in plastic wrapping. Refrigerate for at least 2 hours, or up to 1 day. Slice crosswise in about 1 1/2 inch pieces, and serve.

Nutrition Facts : Calories 1016 calories, Carbohydrate 71.7 g, Cholesterol 95.9 mg, Fat 63.2 g, Fiber 5.6 g, Protein 40.2 g, SaturatedFat 20.2 g, Sodium 3697.7 mg, Sugar 5.4 g

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

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

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