Amazing Muffaletta Olive Salad Recipes

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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

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 :

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

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.

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

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

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

MUFFALETTA SALAD



Muffaletta Salad image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 12

1 cup mixed cracked good quality olives, coarsely chopped
2 cups giardiniera salad (pickled cauliflower, hot peppers and carrots), drained
5 to 6 ribs celery from the heart, chopped
1/4 cup soft sun-dried tomatoes, chopped
1 fresh green bell pepper, seeded and chopped
1/2 red onion, chopped
1/2 pound stick salami, diced
1/2 pound thick cut ham, chopped
1/2 pound provolone, chopped
3 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil, eyeball it
Salt and pepper

Steps:

  • Combine olives, giardiniera, celery, sun-dried tomatoes, pepper, onion, salami, ham, and provolone. Dress with vinegar and olive oil, season with salt and pepper and let stand a few minutes before serving.

AMAZING MUFFALETTA OLIVE SALAD



Amazing Muffaletta Olive Salad image

This combines my love of the New Orleans-style olive salad that you find on muffaletta sandwiches and Italian olive tapenades. With so many olives how could you go wrong? I use it on fish, sandwiches, dips, and in herbed breads.

Provided by AZ

Categories     Vegetable Salads

Time 12h20m

Yield 20

Number Of Ingredients 10

1 (6 ounce) can black olives, drained, brine reserved
1 (6 ounce) can pimento-stuffed green olives, drained, brine reserved
1 (14 ounce) can artichoke hearts, drained and chopped
1 onion, chopped
3 stalks celery, chopped
1 clove garlic, minced
1 tablespoon capers, rinsed and chopped
¼ cup Italian dressing
2 tablespoons reserved olive brine, or as needed
salt and ground black pepper to taste

Steps:

  • Place the black olives, pimento-stuffed green olives, artichoke hearts, onion, celery, garlic, and capers in the bowl of a food processor. Pulse until the ingredients are uniform in size, and no larger than a popcorn kernel. Stir in the Italian dressing. Add equal amounts of green and black olive brine as needed for a moist consistency. Season with salt and black pepper. Chill in the refrigerator for at least 12 hours before serving.

Nutrition Facts : Calories 39.4 calories, Carbohydrate 3.6 g, Fat 2.7 g, Fiber 1.1 g, Protein 0.8 g, SaturatedFat 0.4 g, Sodium 389.5 mg, Sugar 0.8 g

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