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Message
Making olive salad
Posted on 10/12/14 at 8:13 pm
Posted on 10/12/14 at 8:13 pm
Does anyone here ever make their own olive salad? Muff thread got me hungry for some. Is there anything special you need to do, or is it mainly olives and pickled veggies mixed with olive oil?
2
Posted on 10/12/14 at 9:12 pm to TheIndulger
Here are the recipes I've collected:
Canning Olive Salad
4 cups distilled white vinegar
1 cup water
1/2 cup sugar
1 Tbs kosher salt
1 Tbs mustard seed
1 tsp dried oregano
1/4 tsp red pepper flakes (optional)
1 small head cauliflower, cored, cut in half-inch florets (about 6 cups)
4 large carrots, cut into coins (about 2 cups)
1 red bell pepper, chopped (about 1 cup)
1 cup sliced black olives
1 cup sliced green olives
1 cup chopped onion
1. Combine vinegar, water, sugar, salt, mustard seed, oregano, and red pepper flakes (if using) in a large nonreactive pot, and bring to a boil. Add remaining ingredients and return to a boil. Reduce the heat and simmer until the vegetables just begin to turn tender, 2 to 3 minutes.
To Preserve
1. Refrigerate: Ladle into bowls or jars. Cool, cover and refrigerate for up to three weeks.
2. Can: Use the boiling-water method. Pour into clean, hot, half-pint or pint canning jars, covering the solids by a quarter-inch with liquid. Leave a quarter-inch of headspace between the top of the liquid and the lid. Release trapped air with a chopstick. Wipe the rims clean with a moistened paper towel; center lids on the jars and screw on jar bands.
3. Process for 10 minutes in a boiling water bath. (Before starting recipe, start bringing water to a boil in a pot large enough so water covers jars by 2 inches; put a canning rack or a layer of jar rings on the bottom so water can circulate. Use canning tongs to lower and lift jars straight up and straight down. Start timing only after full boil is reached.)
4. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals (press firmly on lid; it should not flex up and down), then store in a cool, dark place for up to a year.
Yield: 5 pints
Source: Nola.Com
Muffuletta Olive Salad
This is my version of the Olive Salad for the NOLA Cuisine classic sandwich, The Muffuletta! My friend Tom and I always make at least one stop at the Central Grocery on Decatur during a visit to New Orleans for Mardi Gras. You can grab a Muffuletta Sandwich at CG, a beer in a Go-Cup from the liquor store down the street, then sit up on the Riverwalk to watch the barges roll by on the Mississippi; or just flop out in the street like a common Hobo, depending on how hungry you are.
Back to the recipe, I would make this at a few days ahead, it improves with age. Use good quality olives, Hey, good quality everything, right! I’m fortunate enough to have a great Italian market, about a mile from my house called Ventimiglia’s. I also make my own Pimientos, I find the jarred variety mushy, plus they’re super easy to make; recipe follows. This Olive Salad Recipe makes enough for one Muffuletta.
1 1/2 cups Green Olives, Pitted
1/2 cup Calamatta Olives (or Black) Pitted
1 cup Gardiniera (Pickled Cauliflower, Carrots, Celery, Pepperoncini)
1 Tbs Capers
3 each Fresh Garlic cloves, thinly sliced
1/8 cup Celery, thinly sliced
1 Tbs Italian Parsley, finely chopped
1 Tbs Fresh Oregano (When I have it in my garden) or 2 tsp. dried
1 tsp Crushed red pepper flakes
3 Tbs Red Wine Vinegar
1/4 cup Pimientos (Roasted red peppers) Recipe follows
1 Tbs Green Onions, thinly sliced
Kosher Salt & Freshly Ground pepper To Taste (salt may not be necessary)
1 1/2 cups Extra Virgin Olive Oil
1. Crush each olive on a cutting board with your hand. Combine all ingredients. Cover with olive oil.
2. Put into a bowl or jar, cover and let the flavors marry for about one week.
Roasted Red Peppers (Pimientos)
Preheat the oven to 425 degrees
Place 2 Red bell Peppers (remove the blasted sticker!) on a baking sheet, place in the oven. In 15-20 minutes flip it over. Leave it in the oven for another 15-20 minutes. Remove from the oven, place in a container and cover with plastic wrap. Let stand for about 10-15 minutes, this makes the skin come off more easily. Uncover and remove all of the skin. Run under cold water, remove the stem and seeds, careful they’re hot! Refrigerate. Great in a number of dishes, Paella, Jambalaya, Sauteed Chorizo or Andouille, Olive salad, you name it.
Source: Nola Cuisine
Canning Olive Salad
4 cups distilled white vinegar
1 cup water
1/2 cup sugar
1 Tbs kosher salt
1 Tbs mustard seed
1 tsp dried oregano
1/4 tsp red pepper flakes (optional)
1 small head cauliflower, cored, cut in half-inch florets (about 6 cups)
4 large carrots, cut into coins (about 2 cups)
1 red bell pepper, chopped (about 1 cup)
1 cup sliced black olives
1 cup sliced green olives
1 cup chopped onion
1. Combine vinegar, water, sugar, salt, mustard seed, oregano, and red pepper flakes (if using) in a large nonreactive pot, and bring to a boil. Add remaining ingredients and return to a boil. Reduce the heat and simmer until the vegetables just begin to turn tender, 2 to 3 minutes.
To Preserve
1. Refrigerate: Ladle into bowls or jars. Cool, cover and refrigerate for up to three weeks.
2. Can: Use the boiling-water method. Pour into clean, hot, half-pint or pint canning jars, covering the solids by a quarter-inch with liquid. Leave a quarter-inch of headspace between the top of the liquid and the lid. Release trapped air with a chopstick. Wipe the rims clean with a moistened paper towel; center lids on the jars and screw on jar bands.
3. Process for 10 minutes in a boiling water bath. (Before starting recipe, start bringing water to a boil in a pot large enough so water covers jars by 2 inches; put a canning rack or a layer of jar rings on the bottom so water can circulate. Use canning tongs to lower and lift jars straight up and straight down. Start timing only after full boil is reached.)
4. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals (press firmly on lid; it should not flex up and down), then store in a cool, dark place for up to a year.
Yield: 5 pints
Source: Nola.Com
Muffuletta Olive Salad
This is my version of the Olive Salad for the NOLA Cuisine classic sandwich, The Muffuletta! My friend Tom and I always make at least one stop at the Central Grocery on Decatur during a visit to New Orleans for Mardi Gras. You can grab a Muffuletta Sandwich at CG, a beer in a Go-Cup from the liquor store down the street, then sit up on the Riverwalk to watch the barges roll by on the Mississippi; or just flop out in the street like a common Hobo, depending on how hungry you are.
Back to the recipe, I would make this at a few days ahead, it improves with age. Use good quality olives, Hey, good quality everything, right! I’m fortunate enough to have a great Italian market, about a mile from my house called Ventimiglia’s. I also make my own Pimientos, I find the jarred variety mushy, plus they’re super easy to make; recipe follows. This Olive Salad Recipe makes enough for one Muffuletta.
1 1/2 cups Green Olives, Pitted
1/2 cup Calamatta Olives (or Black) Pitted
1 cup Gardiniera (Pickled Cauliflower, Carrots, Celery, Pepperoncini)
1 Tbs Capers
3 each Fresh Garlic cloves, thinly sliced
1/8 cup Celery, thinly sliced
1 Tbs Italian Parsley, finely chopped
1 Tbs Fresh Oregano (When I have it in my garden) or 2 tsp. dried
1 tsp Crushed red pepper flakes
3 Tbs Red Wine Vinegar
1/4 cup Pimientos (Roasted red peppers) Recipe follows
1 Tbs Green Onions, thinly sliced
Kosher Salt & Freshly Ground pepper To Taste (salt may not be necessary)
1 1/2 cups Extra Virgin Olive Oil
1. Crush each olive on a cutting board with your hand. Combine all ingredients. Cover with olive oil.
2. Put into a bowl or jar, cover and let the flavors marry for about one week.
Roasted Red Peppers (Pimientos)
Preheat the oven to 425 degrees
Place 2 Red bell Peppers (remove the blasted sticker!) on a baking sheet, place in the oven. In 15-20 minutes flip it over. Leave it in the oven for another 15-20 minutes. Remove from the oven, place in a container and cover with plastic wrap. Let stand for about 10-15 minutes, this makes the skin come off more easily. Uncover and remove all of the skin. Run under cold water, remove the stem and seeds, careful they’re hot! Refrigerate. Great in a number of dishes, Paella, Jambalaya, Sauteed Chorizo or Andouille, Olive salad, you name it.
Source: Nola Cuisine
Posted on 10/12/14 at 9:13 pm to Stadium Rat
Muffuletta with Homemade Olive Salad
"Muffuletta" is an obsolete Sicilian dialect word for a certain kind of round bread loaf. The word was adopted in New Orleans by the Sicilian immigrants around 1900 as the name for a unique, gigantic sandwich made with that kind of bread. Muffulettas are right up there with poor boys in popularity and goodness among local sandwiches.
What makes a muffuletta special is its dressing. It's called "olive salad," and it's something like antipasto, made by marinating not only olives but also a host of other vegetables in olive oil, a little vinegar, and a lot of garlic and herbs. This recipe starts from scratch, but you can make an easy version by using a prepared Italian giardinera in place of the non-olive vegetables.
The muffuletta is filled with as many as three meats and three cheeses, all sliced very thin. Ham and Genoa salami are essential; mortadella is optional but desirable. Mozzarella, provolone, and Swiss cheese can be used in any combination. The best bread to use is a muffuletta loaf with a dense crumb and a somewhat thick crust. A crusty round loaf with a medium-light texture will do.
The great controversy concerning muffulettas is whether they should be heated or not. The current vogue is to do so until the cheeses melt. I take the rear-guard position that this throws off the flavors and textures of everything, and that a room-temperature muffuletta with freshly-sliced meats on fresh bread is superior.
2 medium carrots
1 cauliflower
1 small red bell pepper
2 cups medium olives
16 large green olives
1/4 cup juice from the olive jar
1 cup brine-cured black olives
6 large cloves garlic -- chopped
4 ribs celery -- coarsely chopped
1/4 cup capers -- (a small jar)
2 teaspoons oregano
1 teaspoon dried basil
10 sprigs flat-leaf parsley -- chopped
1/2 teaspoon crushed red pepper flakes
1/4 cup red wine vinegar
1 1/2 cups extra-virgin olive oil
1 pound lean -- smoked ham (I recommend the local Chisesi ham), sliced thin
1 pound Genoa salami -- sliced thin
1/2 pound mortadella -- (optional)
2 pounds total of at least two of these cheeses: mozzarella -- provolone, or Swiss
3 loaves muffuletta bread -- or other eight-inch-diameter, medium-texture loaf
1. Bring a pot of water to a boil. Slice the carrots into coins about 1/4 inch thick. Cut the cauliflower into quarters; pull apart one quarter into morsels. (Save the other three quarters for another use.) Boil the vegetables for about five minutes, until they're crisp-tender. Rinse with cold water and set aside.
2. Roast the bell pepper under a broiler until the skin turns black and blistered in spots. Keep turning till the entire exterior is that way. Remove, cool, peel, and remove stem and seeds. Slice into pieces about an inch by a half inch.
3. With a knife (not a food processor), chop the olives coarsely. It's okay if some of the olives are cut into just two pieces, or not at all.
4. In a large non-metallic bowl, combine all the ingredients and mix well. Cover and refrigerate for at least a day; a week is better. Store in jars, but keep refrigerated.
5. To make the sandwich, slice the bread crosswise, and spoon olive salad with a lot of the marinating oil onto both halves. Top with three or four slices (or more) of each of the meats and cheeses. Cut the sandwich into quarters. Figure one or two quarters per person, but know that this is hard to stop eating, even if you're full.
6. Serves six to twelve.
Source: New Orleans Menu
Olive Salad for Muffalettas
This recipe makes about 1½ quarts of olive salad – enough for many sandwiches. It can also be used over lettuce to make an Italian Salad.
1 large jar pimiento-stuffed olives, well-drained, chopped coarsely
1 can pitted black olives, well-drained, chopped coarsely
3 cloves garlic crushed and finely chopped
1 cup very finely chopped celery
½ cup very finely chopped carrots
¼ cup very finely chopped onion
2 Tbs chopped parsley
freshly ground black pepper
1 tsp oregano
about 2 cups extra virgin olive oil
Sandwich:
round Italian bread – if Italian bread is not available, use a hard, crispy roll
good ham, thinly sliced
very thinly sliced Genoa salami, or hard salami
sliced provolone
olive salad
1. Mix all ingredients except olive oil. Place in a large jar and cover with olive oil. Keep in refrigerator.
Source: cafe sassone
"Muffuletta" is an obsolete Sicilian dialect word for a certain kind of round bread loaf. The word was adopted in New Orleans by the Sicilian immigrants around 1900 as the name for a unique, gigantic sandwich made with that kind of bread. Muffulettas are right up there with poor boys in popularity and goodness among local sandwiches.
What makes a muffuletta special is its dressing. It's called "olive salad," and it's something like antipasto, made by marinating not only olives but also a host of other vegetables in olive oil, a little vinegar, and a lot of garlic and herbs. This recipe starts from scratch, but you can make an easy version by using a prepared Italian giardinera in place of the non-olive vegetables.
The muffuletta is filled with as many as three meats and three cheeses, all sliced very thin. Ham and Genoa salami are essential; mortadella is optional but desirable. Mozzarella, provolone, and Swiss cheese can be used in any combination. The best bread to use is a muffuletta loaf with a dense crumb and a somewhat thick crust. A crusty round loaf with a medium-light texture will do.
The great controversy concerning muffulettas is whether they should be heated or not. The current vogue is to do so until the cheeses melt. I take the rear-guard position that this throws off the flavors and textures of everything, and that a room-temperature muffuletta with freshly-sliced meats on fresh bread is superior.
2 medium carrots
1 cauliflower
1 small red bell pepper
2 cups medium olives
16 large green olives
1/4 cup juice from the olive jar
1 cup brine-cured black olives
6 large cloves garlic -- chopped
4 ribs celery -- coarsely chopped
1/4 cup capers -- (a small jar)
2 teaspoons oregano
1 teaspoon dried basil
10 sprigs flat-leaf parsley -- chopped
1/2 teaspoon crushed red pepper flakes
1/4 cup red wine vinegar
1 1/2 cups extra-virgin olive oil
1 pound lean -- smoked ham (I recommend the local Chisesi ham), sliced thin
1 pound Genoa salami -- sliced thin
1/2 pound mortadella -- (optional)
2 pounds total of at least two of these cheeses: mozzarella -- provolone, or Swiss
3 loaves muffuletta bread -- or other eight-inch-diameter, medium-texture loaf
1. Bring a pot of water to a boil. Slice the carrots into coins about 1/4 inch thick. Cut the cauliflower into quarters; pull apart one quarter into morsels. (Save the other three quarters for another use.) Boil the vegetables for about five minutes, until they're crisp-tender. Rinse with cold water and set aside.
2. Roast the bell pepper under a broiler until the skin turns black and blistered in spots. Keep turning till the entire exterior is that way. Remove, cool, peel, and remove stem and seeds. Slice into pieces about an inch by a half inch.
3. With a knife (not a food processor), chop the olives coarsely. It's okay if some of the olives are cut into just two pieces, or not at all.
4. In a large non-metallic bowl, combine all the ingredients and mix well. Cover and refrigerate for at least a day; a week is better. Store in jars, but keep refrigerated.
5. To make the sandwich, slice the bread crosswise, and spoon olive salad with a lot of the marinating oil onto both halves. Top with three or four slices (or more) of each of the meats and cheeses. Cut the sandwich into quarters. Figure one or two quarters per person, but know that this is hard to stop eating, even if you're full.
6. Serves six to twelve.
Source: New Orleans Menu
Olive Salad for Muffalettas
This recipe makes about 1½ quarts of olive salad – enough for many sandwiches. It can also be used over lettuce to make an Italian Salad.
1 large jar pimiento-stuffed olives, well-drained, chopped coarsely
1 can pitted black olives, well-drained, chopped coarsely
3 cloves garlic crushed and finely chopped
1 cup very finely chopped celery
½ cup very finely chopped carrots
¼ cup very finely chopped onion
2 Tbs chopped parsley
freshly ground black pepper
1 tsp oregano
about 2 cups extra virgin olive oil
Sandwich:
round Italian bread – if Italian bread is not available, use a hard, crispy roll
good ham, thinly sliced
very thinly sliced Genoa salami, or hard salami
sliced provolone
olive salad
1. Mix all ingredients except olive oil. Place in a large jar and cover with olive oil. Keep in refrigerator.
Source: cafe sassone
Posted on 10/12/14 at 9:19 pm to Stadium Rat
Quit...you're making me hungry.
Posted on 10/13/14 at 5:48 pm to Stadium Rat
Thanks 
The second recipe looks like what I had in mind.
The second recipe looks like what I had in mind.
Posted on 10/13/14 at 6:57 pm to TheIndulger
you can buy some from Calandros
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