Nortons Cafe Olive Salad Muffuletta Spread Recipes

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

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.

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 :

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

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 SANDWICH (SCHLOTZSKY STYLE)

Muffuletta Sandwich (Schlotzsky Style) image

Darn close to the Schlotzsky Original sandwich! The olive salad recipe is from Food Network. For the buns, use Recipe #318969. Can be eaten hot or cold. Enjoy!

Provided by Galley Wench

Categories Lunch/Snacks

Time 50m

Yield 4 Sandwiches

Number Of Ingredients 15

Ingredients

1/2 cup pitted brine-cured black olives, sliced
1/2 cup large pimento stuffed olive, sliced
1/4 cup extra virgin olive oil
1 tablespoon minced shallot
1 tablespoon finely chopped celery
1 tablespoon minced fresh flat-leaf parsley
1 teaspoon minced garlic
3/4 teaspoon fresh ground black pepper
4 sourdough buns, Sourdough Sandwich Buns (Schlotzsky Style)
3/4-1 cup creole olive salad
4 ounces mortadella, thinly sliced
4 ounces italian ham, thinly sliced
4 ounces mozzarella cheese, thinly sliced
4 ounces provolone cheese or 4 ounces fontina, thinly sliced
pickled pepperoncini pepper, garnish

Steps:

Combine all the olive salad ingredients and mix well.
Chill for at least 30 minutes.
Spread a couple tablespoon of olive salad in the inside of top of the bun.
Alternating layers of meats and cheese on the bottom half (alternating).
Carefully close the sandwich.
Can be eaten hot or cold.
To heat, wrap in foil and place in 350 degree oven for 8 minutes, or lightly grill until cheese is melted.
Serve garnished with pepperoncini pepper.

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.

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