Comments on: Muffuletta Olive Salad Recipe

By: Ann

Ann — Mon, 17 Aug 2009 19:19:07 +0000

My husband and I loooooove this olive salad – with the Muffaletta or just on some bruschetta or good hearty crackers. We made a double batch and jarred some and gave it away and kept lots of it – it stayed well in the fridge for several weeks. We make it in a food processor to speed the process – it doesn’t look as pretty but it still tastes delicious.

By: Nancy

Nancy — Fri, 24 Jul 2009 17:54:29 +0000

can the olive salad be canned for future use say for taking on a two month vacation with not a real kitchen. We love this recepie on almost any sandwich.

By: matthew

matthew — Thu, 28 May 2009 14:59:29 +0000

PLEASE – do NOT rinse roasted red peppers under water – you rinse away a lot of the smokey flavor you worked to develop.

also i find it easier to just put peppers directly on the burner of the stove and char on all sides, then put in a covered bowl or plastic bag

By: Nola Cuisine » Blog Archive » Central Grocery

Nola Cuisine » Blog Archive » Central Grocery — Mon, 25 May 2009 03:10:51 +0000

[...] Salad made with Sicilian Olives just crushed, not chopped, Gardiniera, oregano, lots of oil (my Muffuletta Olive Salad Recipe) , and the quintessential bread, the round muffuletta loaf, about 10-11″ across topped with [...]

By: Nola Cuisine » Blog Archive » Chargrilled Pizza Recipe with Olive Salad

Wed, 13 May 2009 17:07:50 +0000

[...] Muffuletta Olive Salad Recipe [...]

By: Nola Cuisine » Blog Archive » Muffuletta Olive Salad

Nola Cuisine » Blog Archive » Muffuletta Olive Salad — Wed, 13 May 2009 16:56:01 +0000

[...] Muffuletta Olive Salad Recipe [...]

By: Kristan

Kristan — Mon, 13 Apr 2009 23:15:17 +0000

Aren’t pimentos different than bell peppers? Aren’t they a cherry pepper?

By: jim

jim — Sat, 04 Apr 2009 16:22:16 +0000

I like the idea of a light fruity (but not sweet) wine like Pinot Grigio with this, however, this is one of the most peasant of Italian peasant foods. Beer goes GREAT with this and if you make a bit spicier, pairing it with Chianti makes a fantastic picnic lunch.

As for storing the olive salad, it’s best used as soon as possible. If you must save it for later, put it the fridge. Just know that the olive oil will coagulate and you’ll want it to get back to room temp before you use it. It should be good for up to two weeks (actually longer, but why let it just sit there–you know you want it).

By: nancy

nancy — Wed, 31 Dec 2008 15:55:38 +0000

How do you store the olive salad

By: Chris Patterson

Chris Patterson — Sat, 28 Jun 2008 03:05:36 +0000

To answer Dee, I would try either a Portuguese Vinho Verde or a Pinot Grigio…