Best 5 Olive Salad For Muffalettas Recipes

**Olive Salad: A Savory Sensation for Muffalettas and Beyond**

Originating in the vibrant city of New Orleans, the muffuletta sandwich is a culinary masterpiece that captures the essence of Louisiana's rich heritage. At its heart lies the olive salad, a delectable mixture of briny olives, crisp celery, aromatic parsley, tangy pickles, and a symphony of spices that dance on the palate. This flavorful condiment not only elevates the muffuletta to legendary status but also shines as a versatile ingredient in various culinary creations.

Discover the art of crafting the perfect olive salad with our comprehensive guide, featuring three distinct recipes that cater to diverse taste preferences. From the classic New Orleans-style olive salad, bursting with bold flavors, to a tangy Italian-inspired variation and a zesty Greek rendition, each recipe promises a unique flavor journey. Whether you're a seasoned home cook or just starting your culinary adventure, our detailed instructions and helpful tips will guide you towards creating exceptional olive salads that will transform your meals into memorable occasions.

Here are our top 5 tried and tested recipes!

MUFFALETTA SALAD

Muffaletta Salad image

Provided by Guy Fieri

Categories side-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 tablespoon garlic, minced
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
1/4 cup olive juice from can
1 tablespoon fresh lemon juice
1/2 teaspoon red chili flakes
1 teaspoon freshly ground black pepper
1 carrot, peeled and diced
1/2 cup diced black olives
1/2 cup diced green olives
1/2 cup diced marinated artichoke hearts, diced
1/2 cup roasted red bell pepper, diced
1/2 cup diced celery
1/2 red onion, minced
3 cups cooked orzo
1 cup feta cheese
8 to 10 Bibb lettuce cups
1/2 cup diced Roma tomatoes

Steps:

In a food processor, combine the garlic, vinegar, extra-virgin olive oil, olive juice, lemon juice, red chili flakes, pepper and all vegetables up to the red onion. Pulse until well chopped but not pureed. Transfer to a bowl, cover with plastic wrap, place into refrigerator and let marinate for 2 to 4 hours.
Add orzo to marinated vegetables, toss, then add feta and toss again.
Serve in lettuce cups and top with tomatoes.

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

MUFFULETTAS

Muffulettas image

Provided by Giada De Laurentiis

Categories main-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

1/4 cup red wine vinegar
2 garlic cloves, peeled and minced
1 teaspoon dried oregano
1/3 cup olive oil
10 large pitted green olives, chopped
1/3 cup pitted, chopped kalamata olives
1/4 cup chopped roasted red bell peppers
Salt and freshly ground black pepper
1 (1-pound) round bread loaf (about 7 inches in diameter and 3 inches high)
4 ounces thinly sliced ham
4 ounces thinly sliced mortadella
4 ounces thinly sliced salami
4 ounces sliced provolone
1/2 red onion, thinly sliced
1 1/2 ounces arugula leaves

Steps:

Whisk the first 3 ingredients in a large bowl to blend. Gradually blend in the oil. Stir in the olives and roasted peppers. Season the vinaigrette, to taste, with salt and pepper.
Cut the top 1-inch of the bread loaf. Set the top aside. Hollow out the bottom and top halves of the bread. Spread some of the olive and roasted pepper mix over the bread bottom and cut side of the bread top. Layer the meats and cheeses in the bread bottom. Top with the onions, then the arugula. Spread the remaining olive and roasted pepper mix on top of the sandwich and carefully cover with the bread top. You can serve the sandwich immediately or you can wrap the entire sandwich tightly in plastic wrap and place in the refrigerator a day before serving.
Cut the sandwich into wedges and serve.

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 :

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 the right olives. The best olives for muffaletta salad are small, briny, and have a firm texture. Kalamata olives, Cerignola olives, and Castelvetrano olives are all good choices.
Chop the olives finely. This will help them to distribute evenly throughout the salad and prevent them from overpowering the other ingredients.
Use a good quality olive oil. This will help to enhance the flavor of the olives and other ingredients in the salad.
Add some acidity. A little bit of vinegar or lemon juice will help to brighten up the flavors of the salad.
Season to taste. Add salt and pepper to taste, or other seasonings that you enjoy, such as garlic powder, onion powder, or dried oregano.
Let the salad marinate. This will allow the flavors to meld and develop. You can refrigerate the salad for at least 30 minutes, or up to overnight.

Conclusion:

Olive salad is a delicious and versatile dish that can be used as a sandwich spread, a dip, or a side dish. It is also a great way to use up leftover olives. Whether you are making it for a party or just for a quick snack, this olive salad is sure to please everyone. .