Muffuletta Olive Salad Food

MUFFULETTA OLIVE SALAD

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.

OLIVE SALAD FOR MUFFALETTAS

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.

THE BEST OLIVE SALAD FOR A MUFFULETTA SANDWICH

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.

MUFFULETTA OLIVE SALAD

Steps:

• Mix and refriderate over night.
• Serve on bread, chips, crackers, etc.

OLIVE SALAD (PRIMARILY FOR MUFFULETTA)

Steps:

• Some people cut everything by hand very carefully.
• I am more likely to use a food processor, being careful not to process to much. Keeping it course is a good idea.
• Let the flavors marry for at least 24 hours. A full week will give you a richer flavor.

MUFFULETTA W/ KICKIN OLIVE SALAD

Steps:

• Preheat oven to 400°F.
• Pulse olives, vegetables, and oil in a food processor until chopped, add a bit of the stuffed olive brine if salad needs it.
• Brush cut sides of the focaccia with vinegar and sprinkle with oregano.
• Layer meats and cheese on the bottom half of the bread. Top with olive salad and the other half of the bread. Wrap in foil and bake until heated through, about 30 minutes.
• Slice into quarters, then cut each quarter in half diagonally, and serve.

MUFFULETTA STYLE OLIVE SALAD

Steps:

• Chop up olives, giardiniera, pepperoncinis, capers, peppers and garlic very finely. A food processor would probably be helpful to ensure a minced texture, though be careful to not puree the mixture; you don't want a paste. If you do use a food processor, make sure to do the garlic separately to ensure that it is thoroughly and very finely minced - large pieces of raw garlic aren't very palatable.
• Add in oregano (or a pinch of Italian seasoning mix), lemon zest and juice. Mix thoroughly.
• Taste the mix, and add pepper if needed. At this point, you can also play with the amount of other ingredients to suit your preferences. I sometimes like a few extra green olives; my partner likes the sweetness added by the roasted peppers better.
• Now the hard part: cover and refrigerate overnight to let the flavors marry. Or not -- I find it hard to plan my cravings ahead, and it's a tasty mix even the first day, though it does get better as it sits.
• For a Muffaleta Sandwich: Cut a loaf of Italian (or French) crusty bread in half horizontally and remove some of the soft inside to make room for the fillings. Slather the olive salad on both sides of the bread, maybe with a quick drizzle of a good finishing olive oil, if you like. Layer on: thinly sliced salami, provolone cheese, ham, and mozzarella cheese -- Though it's not traditional, turkey or chicken are also delicious on the sandwich. (During my vegetarian years, I also liked to just use the cheeses, thinly sliced onion, tomato, avocado and sprouts.) Put the top on the sandwich and wrap the whole thing up tightly in saran wrap or butcher's paper. Try to let the sandwich sit for an hour or so in the fridge to let the olive salad soak into the bread. Cut the sandwich into pieces and serve; enjoy!
• A few other ideas for using Muffaleta Style Olive Salad: Butterfly chicken breasts and use the olive salad and a slice of provolone cheese as a filling. Toss hot pasta with some of the salad, feta cheese and baby spinach. Make crostini (small slices of toasted baguette) topped with the olive salad, a bit of basil and a slice of salami for an appetizer. Mix the salad with light cream cheese and use as a sandwich/bagel spread. Put a dollop of the salad on top of a bowl of tomato-veggie soup before serving.

MUFFULETTA SALAD

Steps:

• To make the croutons, preheat the oven to 300 degrees F. Toss the bread cubes with the olive oil and salt. spread the bread cubes in a single layer on a large baking sheet. Toast, tossing occasionally until golden, about 15 minutes.
• To make the dressing, whisk together the vinegar, pickled peppers, garlic, salt and black pepper in a medium bowl. Whisk in the olive oil, kalamata olives and pimento olives.
• To make the salad, toss romaine with the mozzarella or bocconcini, mortadella, ham, salami, provolone and croutons. Pour the dressing over the salad and toss to combine well.
• Serve immediately.