New Orleans Olive Relish Recipes

CHOPPED OLIVE SALAD

Steps:

• Make sure all items are chopped fine and combine.
• Store in the fridge until ready to use. Because the olive oil solidifies in the fridge, set out about 5 minutes before you plan on serving!

OLIVE RELISH

Steps:

• Cook 2 chopped onions in a skillet with 2 tablespoons olive oil and 1/2 teaspoon salt over low heat, covered, 10 minutes. Uncover and cook until golden, 30 more minutes. Add 1 minced garlic clove, 1 tablespoon tomato paste, 1/2 cup pitted kalamata olives and 1/4 cup white wine; cook 10 more minutes.

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.

EASY NEW ORLEANS MUFFALETTA

Steps:

• I like to use a mini food processer to chop all the tapenade ingredients.
• Using serrated knife cut bread in half lengthwise.
• Pull out soft center of each piece, leaving 1 & 1/2"-thick shell.
• In large bowl combine olives, roasted peppers, parsley, oil, vinegar, hot peppers, garlic, oregano and pepper.
• Dip a brush into mixture to remove some of the liquid.
• Brush liquid over inside of bottom shell and fill with lettuce.
• Layer turkey (can use pepper turkey if desired), cheese and ham (can use capicola which is hot Italian ham if desired), over lettuce to create the sandwich.
• Spoon olive mixture down center of ham; cover with bread top.
• Wrap in plastic; refrigerate at least 8 hours or overnight to blend flavors before serving.
• Cut into 2 inch slices.

BAKED SWORDFISH WITH OLIVE RELISH

Steps:

• Combine all olives, roasted peppers, parsley, minced anchovies, capers, vinegar and garlic in small bowl. Stir in 1 tablespoon olive oil. Season with salt and pepper. Let stand 1 hour. (Can be made 1 day ahead. Cover and chill. Serve at room temperature. )
• Preheat oven to 400°F. Place swordfish steaks on large baking sheet. Brush swordfish on both sides with remaining 2 tablespoons olive oil. Season with salt and pepper. Bake just until fish is cooked through, about 10 minutes. Transfer to platter. Spoon olive relish over swordfish and serve.

REAL N'AWLINS MUFFULETTA

Steps:

• To Make Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.
• To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters.
• Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.