THE BEST OLIVE SALAD FOR A MUFFULETTA SANDWICH
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
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 OLIVE SALAD
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
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 :
OLIVE SALAD FOR MUFFALETTAS
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
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
SICILIAN OLIVE SALAD (MUFFALETTA)
Steps:
- In a large mixing bowl add all ingredients except salad dressing. Toss well to mix the meats and cheese blend with vegetables.
- Depending on how well the mix is drained add salad dressing to cover.
- Chill at least one hour. Spoon on bed of mixed greens. Or scoop out large tomatoes drain and fill with mix.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SICILIAN OLIVE SALAD
Categories Olive Onion Vegetable Appetizer Marinate Vegetarian Vegan Capers Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8 as an antipasto
Number Of Ingredients 9
Steps:
- In a large sieve rinse olives and drain well. Thinly slice celery, carrot, onion, and garlic and in a bowl stir together with remaining ingredients. Marinate salad, covered and chilled, at least 1 day and up to 3 days. Bring salad to room temperature before serving.
MUFFULETTA
A sandwich that originated in New Orleans, this recipe is from the Café Maspero in the French Quarter. Traditionally, a muffaletta has venison, but this version uses pastrami, which is the Café Maspero's specialty. The time does not include the 1 hour marinating.
Provided by Scarlett516
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Drain the giardiniera and olives. Chop coarsely in a food processor.
- Remove to a bowl and add the olive oil, garlic, oregano, ground black pepper, and stir well. Set aside and allow to marinate for one hour.
- Spread 1 tbsp olive salad on each side of the rolls.
- Place 3 slices of pastrami on each roll, followed by three slices of ham and 2 slices of salami.
- Top each roll with 2 slices of cheese and place under a broiler until the cheese has melted and the sandwich is warm. Place the top on the roll and serve immediately.
Nutrition Facts : Calories 847.4, Fat 47.3, SaturatedFat 19.3, Cholesterol 192.6, Sodium 3524.7, Carbohydrate 35.3, Fiber 2.3, Sugar 1.5, Protein 68.2
MUFFALETTA OLIVE TAPENADE - SALAD
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
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
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