Muffaletta With Olive Tapenade Recipes

Steps:

• Cut the loaf in half horizontally. Spread the Olive Giardiniera Salad crust to crust on both sides of the bread. Then, layer the cheese on the bottom, followed by high ribbons of the mortadella, salami and capicola. Cover with the top half of the bread and let sit 20 to 30 minutes so the salad's oil can soak into the bread. Cut into pie-shaped wedges and serve to the masses.
• Put the olives, red peppers, giardiniera with oil, capers, vinegar, parsley and sugar in the bowl of a food processor and pulse 8 to 10 times until a coarse relish forms.

Steps:

• Combine green olives, Kalamata olives, capers, olive oil, parsley, garlic, lemon juice, salt, oregano, and pepper in a food processor. Pulse 5 to 10 times until all ingredients are chopped and well combined.

Steps:

• Drain all the water from the olives and the peppers.
• In a large bowl, combine the green olive slices, olive oil, vinegar, garlic, salt and spices.
• In another large bowl, combine the peppers and kalamata olives.
• Stir both bowls thoroughly.
• Pulse the peppers and kalamata olives in a food processor or Robot Coupe until roughly chopped.
• Combine the pulsed olives and peppers with the green olives and oil. Mix thoroughly.
• Transfer all contents into canning jars and seal according to safe canning procedures.
• Makes a bunch of olive salad, but when you live too far from New Orleans to buy it and the cost is $90 for 4-quarts of the Original from Central Grocery -- you make it. BTW, this recipe uses real olive oil like they used in the old days. Now it's canola oil in the store-bought versions.
• I'm not a fan of giardiniera so this recipe is missing it. I did replace it with Peppadew peppers and loved the result. If you'd like to use giardiniera, just replace the amount of peppadew peppers used.

Steps:

• I like to use a mini food processer to chop all the tapenade ingredients.
• Using serrated knife cut bread in half lengthwise.
• Pull out soft center of each piece, leaving 1 & 1/2"-thick shell.
• In large bowl combine olives, roasted peppers, parsley, oil, vinegar, hot peppers, garlic, oregano and pepper.
• Dip a brush into mixture to remove some of the liquid.
• Brush liquid over inside of bottom shell and fill with lettuce.
• Layer turkey (can use pepper turkey if desired), cheese and ham (can use capicola which is hot Italian ham if desired), over lettuce to create the sandwich.
• Spoon olive mixture down center of ham; cover with bread top.
• Wrap in plastic; refrigerate at least 8 hours or overnight to blend flavors before serving.
• Cut into 2 inch slices.

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.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute onions in 2 teaspoons butter until tender. Add garlic; cook 1 minute longer. Add the ham, tapenade and pepperoni; saute 2 minutes longer., Cube remaining butter; stir butter and cream into skillet. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 3 minutes., Drain pasta; toss with ham mixture. Sprinkle with cheese.