does anyone know how to make the olive mix that is on muffaletta sandwiches?

Answer 1

Olive Salad

1 c Green olives, pitted and coarsely chopped
1 c Black olives, pitted and coarsely chopped
1/4 c Pimiento, chopped (or roasted peeled red peppers)
1 can Artichoke hearts (optional, some use fine chopped cauliflower)
4 cloves garlic, chopped
2 Fillet anchovy, mashed
1 Tbl. Capers (or more)
1/3 c Finely chopped parsley
1 Tsp. Oregano leaves crushed
1/4 Tsp. Hot Paprika
1/4 tsp celery seeds
1/2 Tsp. Black pepper
3 Tbs white wine vinegar
1/4 tsp salt
1/2 Cup Olive oil
Combine all ingredients in a bowl and mix well. Cover and refrigerate at least 24 hours to marinate. Will keep up to 1 week in refrigerator.

Answer 2

MUFF OLIVE SALAD

1 CUP CARROTS (slivered)
1 CUP CELERY (finely chopped)
1 CUP RED ONIONS (finely chopped)
1 CUP GREEN OLIVES (finely chopped)
1 CUP BLACK OLIVES (finely chopped)
1/2 CUP PEPPERONCINI (finely chopped)
2 CUPS COSMO’S ROASTED SWEET PEPPERS
2 TBSP PICKLED GARLIC (Minced)
1/4 CUP SPANISH CAPERS (Minced)
2 TBSP BALSAMIC VINEGAR
2 TSP GRANULATED GARLIC
1 TSP WHITE PEPPER
1 TSP BLACK PEPPER
2 TSP DRIED LEAF OREGANO
1 TSP CELERY SEED
1 TSP WHOLE THYME LEAVES
1/2 TSP SWEET BASIL
1 CUP EXTRA VIRGIN OLIVE OIL


In a large bowl add carrots, celery and onions. Chop olives and add to the mixing bowl. Remove the stems and seeds from the pepperoncini and chop into 1/4 inch pieces and add to the salad mix. Open the can of Cosmo’s Peppers, add the sweet liquid to the salad mix and dice the peppers into 1/4 inch cubes, add to the bowl.
Use the flat side of a large Chef’s knife and crush the pickled garlic and Spanish capers then finely mince, add to the muffaletta salad. Add the remaining ingredients, use a Chef’s spoon to mix the muff salad.
Place the salad in a plastic or glass container, cover tightly and refrigerate. The salad may be used in 24 hours but kept no longer than 2 months.

Alternate Method
Other antipasto ingredients may be added or substituted. Try using pickled baby corn, Greek peppers or pimentos.

Use this salad mix to make muffalettes. Add all of the meats and cheeses to the muffellata bun, then spoon on the salad mix. If the mix is refrigerated, it will almost gel and is very easily applied to the sandwich.

Answer 3

Rachel Ray just did a 30 min meals on Gumbo and she made a muffaletta sand and the olive mix. here's the link http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_35086,00.html

Answer 4

Ground black and green olives in olive oil with pickled veggies.

Answer 5

Try Tapenade.