Muffuletta Olive Salad 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

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 :

MUFFULETTAS

Muffulettas image

Provided by Giada De Laurentiis

Categories main-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

1/4 cup red wine vinegar
2 garlic cloves, peeled and minced
1 teaspoon dried oregano
1/3 cup olive oil
10 large pitted green olives, chopped
1/3 cup pitted, chopped kalamata olives
1/4 cup chopped roasted red bell peppers
Salt and freshly ground black pepper
1 (1-pound) round bread loaf (about 7 inches in diameter and 3 inches high)
4 ounces thinly sliced ham
4 ounces thinly sliced mortadella
4 ounces thinly sliced salami
4 ounces sliced provolone
1/2 red onion, thinly sliced
1 1/2 ounces arugula leaves

Steps:

Whisk the first 3 ingredients in a large bowl to blend. Gradually blend in the oil. Stir in the olives and roasted peppers. Season the vinaigrette, to taste, with salt and pepper.
Cut the top 1-inch of the bread loaf. Set the top aside. Hollow out the bottom and top halves of the bread. Spread some of the olive and roasted pepper mix over the bread bottom and cut side of the bread top. Layer the meats and cheeses in the bread bottom. Top with the onions, then the arugula. Spread the remaining olive and roasted pepper mix on top of the sandwich and carefully cover with the bread top. You can serve the sandwich immediately or you can wrap the entire sandwich tightly in plastic wrap and place in the refrigerator a day before serving.
Cut the sandwich into wedges and serve.

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.

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.

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

Muffuletta image

Here is The Times's take on a classic New Orleans sandwich, built between slices of light, airy sesame bread, and layered thick with olive salad and cold cuts. It is among the best picnic sandwiches on the planet.

Provided by The New York Times

Categories easy, lunch, quick, main course

Time 30m

Yield Serves 6 to 8

Number Of Ingredients 18

Ingredients

1 cup roughly chopped pitted green olives, preferably Bella di Cerignola
1 cup roughly chopped pitted Kalamata olives
1/2 cup roughly chopped peeled roasted red peppers
1/3 cup roughly chopped flat-leaf parsley
1/4 cup celery leaves, torn
3/4 cup thinly sliced celery
1 clove garlic, minced
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
Pinch freshly ground black pepper
One (8 to 9 inches in diameter and 4 inches high) round loaf crusty Italian bread
4 ounces soppressata, thinly sliced
8 ounces provolone cheese, sliced
4 ounces Italian deli ham, thinly sliced
4 ounces mortadella, thinly sliced
4 ounces sweet coppa (cured Italian pork), thinly sliced
4 ounces hard salami or bresaola, thinly sliced

Steps:

Make the olive salad by combining all ingredients in a large bowl. Set aside to marinate.
Assemble the muffuletta by slicing the loaf of bread horizontally into 2 large pieces, with the top piece 2/3 the size of the bottom piece. Hollow out the top piece by removing the soft bread inside, leaving 1/2 inch of bread near the crust. Spread half of the olive salad on the bottom piece. Begin layering the meats, starting with the soppressata and adding 1/4 of the provolone cheese between each layer of meat except for the last.
Spread the remaining olive salad on the last layer of meat and top with the hollowed bread. Press down lightly and let sit at least 10 minutes. To serve, slice into 6 or 8 wedges. It will keep for several hours in the refrigerator wrapped in plastic.

Nutrition Facts : @context http, Calories 567, UnsaturatedFat 20 grams, Carbohydrate 42 grams, Fat 33 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 12 grams, Sodium 1535 milligrams, Sugar 19 grams, TransFat 0 grams

MUFFULETTA SANDWICH

Muffuletta Sandwich image

Provided by Lidia Matticchio Bastianich

Categories Sandwich Cheese Olive Picnic Super Bowl Quick & Easy Dinner Lunch Meat

Number Of Ingredients 32

Ingredients

Olive Salad-version 1
1 cup sliced marinated artichoke hearts
1/2 cup shredded carrot
1/2 cup shredded inner stalks celery
1/2 cup finely chopped pitted green olives
1/2 cup finely chopped roasted red peppers
1/2 cup seeded, finely chopped pickled Tuscan peperoncini
1/2 cup pitted chopped kalamata olives
1/2 cup sliced pickled cocktail onions
1/4 cup drained tiny capers in brine
2 tablespoons red-wine vinegar
3 anchovy fillets, chopped
2 teaspoons dried oregano
1/4 teaspoon peperoncino flakes
Olive salad-version 2
16-ounce container giardiniera (assorted pickled vegetables), drained and chopped
1 cup sliced marinated artichoke hearts
1/2 cup finely chopped pitted green olives
1/2 cup pitted chopped kalamata olives
1/4 cup drained tiny capers in brine
2 tablespoons extra-virgin olive oil
3 anchovy fillets, chopped
2 teaspoons dried oregano
1/4 teaspoon peperoncino flakes
For the muffuletta
8- inch round muffuletta bread, split open
2 ounces provolone, sliced
2 ounces deli ham, sliced
2 ounces capicola, sliced
2 ounces mortadella, sliced
2 ounces low-moisture mozzarella, sliced
2 ounces Genoa salami, sliced

Steps:

To prepare either version of the olive salad, mix all the ingredients in a bowl. Cover, and refrigerate several hours or overnight, to let the flavors develop. This makes more salad than you need for one 8-inch sandwich. Extra olive salad will keep for a week or more and can be used in salads, sandwiches, etc.
Lay the bottom of the muffuletta bread on a work surface, cut side up. Layer half of the cheeses and meats on the bread, then spread with 1/2 cup of the olive salad. Top with the remaining meats and cheeses.Finish with another 1/2 cup olive salad. Place top of bread on olive salad, and press down. Cut into four wedges.

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 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

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MUFFULETTA OLIVE SALAD (SPREAD) - YUM GOGGLE

Muffuletta Olive Salad (Spread) submitted by Food Lust People Love. Related. Filed Under: Canned, Marinated, Pickled, or Preserved, Condiments, Do-It-Yourself Products, Italian, Mardi Gras, Salads, Sauces, Side Dishes, Southern Comfort Tagged With: Central Grocery, Food Lust People Love, mardi gras, muffuletta, new orleans, olive salad, sandwich, …
From yumgoggle.com

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MUFFULETTA SPREAD RECIPE - BON APPéTIT

Muffuletta Spread. February 29, 1996 . Ingredients. Makes 1 1/2 cups Servings. 1. cup pitted Spanish green olives. 1. cup pitted brine-cured black olives (such as Kalamata) 1 …
From bonappetit.com

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