Sicilian Olive Salad Muffaletta Recipes

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

Ingredients

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

MUFFULETTA

Muffuletta image

Muffuletta is an Italian sandwich on steroids! A classic New Orleans invention that consists of a wide and round bread, a marinated olive salad, cheese and charcuterie. Perfect to feed a crowd, this sandwich is the epitome of epic!

Provided by Olivia Mesquita

Categories Sandwiches

Time 2h15m

Number Of Ingredients 17

Ingredients

3 garlic cloves
1 cup extra-virgin olive oil
1 cup pitted Castelvetrano olives
1 cup pitted Kalamata olives
2/3 cup Giardiniera (Italian-style pickled vegetables)
1 shallot (minced)
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
2 tablespoons sherry vinegar
Kosher salt and freshly ground pepper (to taste)
1 large Muffuletta bread
1/2 pound Genoa salami (sliced thin)
1/2 pound ham (sliced thin)
1/2 pound provolone cheese
1/2 pound fresh mozzarella
1/4 pound mortadella (sliced thin)
1/2 pound Prosciutto di Parma (sliced thin)
1/4 pound soppressata (hot or sweet)

Steps:

In a small bowl, combine the olive oil and minced garlic. Let it sit for at least 15 minutes.
Place the olives, giardiniera, shallot and oregano in your food processor. Pulse a few times until coarsely chopped.
Transfer the olive mixture to a bowl. Add half of the garlic oil and vinegar. Stir until throughly mixed.
Taste and season with salt and pepper as needed. For best results, cover with plastic and refrigerate overnight (or up to a week).
Split the bread in half and brush each cut side with the remaining garlic oil.
Heat a medium-sized skillet over medium heat, and toast the bread directly in the pan until crisp and golden brown, about 1-2 minutes per side.
Place the bottom part of the bread, cut side up, on a cutting board. Spread half of the olive salad, making sure to include the juices.
Layer all the Genoa salami, followed by all the ham. Then, layer the provolone cheese, mozzarella cheese, mortadella, prosciutto and soppressata. Finish with the remaining olive salad.
Close the sandwich and wrap it tightly - two or three times - with plastic wrap.
Place the muffuletta top side up on a cutting board and put something heavy (like a big book or a heavy pot) on top of it, to compress it. Let it rest for 1 hour. After 1 hour, turn the sandwich upside down and continue compressing for another hour.
Cut the sandwich into wedges and serve.

Nutrition Facts : Calories 900 kcal, Carbohydrate 14 g, Protein 43 g, Fat 75 g, SaturatedFat 22 g, Cholesterol 130 mg, Sodium 3007 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 49 g, ServingSize 1 serving

SICILIAN OLIVE SALAD

Sicilian Olive Salad image

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

Ingredients

2 1/2 cups large green olives (about 1 pound)
3 celery ribs
1 carrot
1 small red onion
1 garlic clove
1/2 cup drained caperberries
1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons crumbled dried oregano
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil

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 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 :

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

Ingredients

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

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