Combine the olive salad ingredients and refrigerate 24 hours in advance to allow the flavors to meld and mellow.
To make the sandwich, cut the bread in half, layer on half the meats and cheeses; spoon half the olive salad on top.
Layer the remainder of the meats and cheeses and top with the remainder of the olive salad.
Slice into wedges and serve.
xcess bread to make room for the filling. Spread each piece
otatoes in boiling salted water for 15-20 minutes, or until
oaf and drizzle wth olive oil, from the olive salad you made the
combine the vegetables with the olive salad, garlic, Italian seasoning, 1 teaspoon
Combine black olives, pimiento-stuffed green olives, olive oil, shallots, celery, parsley, garlic, and pepper in a medium sized non-reactive mixing bowl.
Cover and refrigerate until ready to use. Note: I liked the taste of the salad better at room temperature.
Emeril says: \"Olive Salad is used to dress those wonderful Italian sandwiches called muffalettas.\".
We served the olive salad over a bed of mixed greens which included baby arugula.
Yield is estimated.
Toss all the ingredients together in a non-reactive bowl.
Transfer to a serving platter.
Sprinkle the pomegranate seeds all over the top and serve.
Note: I set the salad aside for 30 minutes to allow the flavors to mingle.
o coat leaves).
Let salad sit for 5 minutes, then serve
Pulse all the olive salad ingredients in a food processor until slightly chunky.
Combine cream cheese together into a ball or rectangle and place on a platter.
Pour the olive mixture over it.
Decorate with parsley.
Serve with crackers or other bread.
Place the lettuce on a platter or serving dish. Top with tomatoes, then the
olive salad, then the three-bean salad. Serve immediately.
ixture just as you would for gravy.
This will make
Chop all vegetables and add all salad ingredients.
Marinate overnite.
Cut bread in half and remove some of the middle to make room for salad.
Spread both halves of bread with olive salad, pressing down.
Top one side with cheese and meats.
Carefully close bread and wrap with aluminum foil.
Bake in oven @ 350 for about 10-15 minutes or until cheese is melted.
Add lettuce, if desired and cut into wedges.
To make the olive salad: combine all the ingredients in
owl and heat in oven for 10 minutes, 180 degrees (need
heet tray and drizzle with olive oil, and season with salt
Blend and refrigerate for at least an hour prior to serving.
Also low-fat/low-salt mayonnaise and cottage cheese can be used. For best results, I recommend Hellman's new olive oil recipe mayonnaise for this particular recipe. It has a much better flavor than their original mayo.
Place the black olives, pimento-stuffed green olives, artichoke hearts, onion, celery, garlic, and capers in the bowl of a food processor. Pulse until the ingredients are uniform in size, and no larger than a popcorn kernel. Stir in the Italian dressing. Add equal amounts of green and black olive brine as needed for a moist consistency. Season with salt and black pepper. Chill in the refrigerator for at least 12 hours before serving.
>olive oil, and season with salt and pepper. Let the salad rest for
he limes, and 3 tbsp olive oil, set aside to marinate
Wisk well to combine. Refrigerate for at least 1/2 hour