Muffaletta Olive Tapenade Salad Recipes

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.

MUFFALETTA WITH OLIVE TAPENADE

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.

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.

CENTRAL GROCERY'S MUFFULETTA

Steps:

• In a medium bowl, combine celery, giardiniera, parsley, olives, olive oil, black pepper, and garlic. Set aside.
• Remove a 1" layer of soft center of bread from both halves to make room for the filling. On bottom half of bread, spread half of the olive mixture; top with the ham, cheese, salami, and remaining olive mixture. Replace top half of bread; press halves together.
• Wrap sandwich tightly in plastic wrap, then in foil, and refrigerate for at least 2 hours or up to 24 hours.
• Cut into 8 wedges and serve.

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.

MUFFALETTA OLIVE TAPENADE - SALAD

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.