Best 6 Olive Salad For Muffalettas Recipes

Welcome to the world of authentic olive salad, an integral part of the iconic Muffuletta sandwich! This flavorful condiment, originating from the vibrant streets of New Orleans, is a blend of briny olives, crisp vegetables, piquant spices, and savory seasonings. Join us on a culinary journey as we explore the best recipes for creating this delectable olive salad that will elevate your Muffuletta to new heights of taste and texture. From classic family recipes passed down through generations to modern variations with unique twists, we'll guide you through the process of selecting the perfect olives, chopping the vegetables with precision, and balancing the flavors to achieve that perfect harmony. Whether you're a seasoned chef or a home cook seeking to impress your family and friends, this article will provide you with all the essential information and inspiration you need to create the ultimate olive salad for your Muffuletta.

Check out the recipes below so you can choose the best recipe for yourself!

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 :

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.

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

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

MUFFALETTA SALAD

Muffaletta Salad image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 12

Ingredients

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.

REAL N'AWLINS MUFFULETTA

Real N'awlins Muffuletta image

These gigantic sandwiches were invented a century ago at Sicilian Deli here in New Orleans. The spicy, tangy olive salad is what really sets this meat and cheese sandwich apart. A genuine muffuletta should be made on oven-fresh Italian bread topped with sesame seeds. Be sure and use the highest-quality ingredients available; it really makes a difference! Since you're going to all the trouble of making the olive salad, consider doubling the recipe so you'll have some extra waiting around for when you get another muffuletta craving -- it keeps for at least a month! Note: Use round bread loaves for real muffuletta.

Provided by jenn

Categories Main Dish Recipes Sandwich Recipes Heroes, Hoagies and Subs Recipes

Time P1DT40m

Yield 8

Number Of Ingredients 22

Ingredients

1 cup pimento-stuffed green olives, crushed
½ cup drained kalamata olives, crushed
2 cloves garlic, minced
¼ cup roughly chopped pickled cauliflower florets
2 tablespoons drained capers
1 tablespoon chopped celery
1 tablespoon chopped carrot
½ cup pepperoncini, drained
¼ cup marinated cocktail onions
½ teaspoon celery seed
1 teaspoon dried oregano
1 teaspoon dried basil
¾ teaspoon ground black pepper
¼ cup red wine vinegar
½ cup olive oil
¼ cup canola oil
2 (1 pound) loaves Italian bread
8 ounces thinly sliced Genoa salami
8 ounces thinly sliced cooked ham
8 ounces sliced mortadella
8 ounces sliced mozzarella cheese
8 ounces sliced provolone cheese

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.

Nutrition Facts : Calories 987.3 calories, Carbohydrate 63.2 g, Cholesterol 97.3 mg, Fat 62.8 g, Fiber 4.1 g, Protein 41.4 g, SaturatedFat 19.3 g, Sodium 3464.9 mg, Sugar 1.8 g

Tips:

Choose fresh and high-quality ingredients: Use ripe olives, crisp celery, and flavorful bell peppers. Fresh herbs like oregano and basil will also add a nice touch.
Chop the ingredients finely: This will help the flavors to meld together more easily.
Use a good quality olive oil: The olive oil is a key ingredient in this salad, so make sure to use a good quality one that you enjoy the taste of.
Season the salad to taste: Start with a basic dressing of olive oil, vinegar, salt, and pepper, and then adjust the seasonings to your liking.
Let the salad marinate for at least 30 minutes before serving: This will allow the flavors to meld together and develop.

Conclusion:

Olive salad is a delicious and versatile dish that can be enjoyed in many different ways. It can be served as a side dish, a sandwich spread, or even as a dip for vegetables. It is also a great way to use up leftover olives. With its bright flavors and鮮豔口感, olive salad is sure to be a hit at your next party or gathering.