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Oliveziaโ€™s Muffuletta

๐…๐ž๐š๐ญ๐ฎ๐ซ๐ž๐ ๐…๐ฅ๐š๐ฏ๐จ๐ซ๐ฌ





๐ˆ๐ง๐ ๐ซ๐ž๐๐ข๐ž๐ง๐ญ๐ฌ

๐Ÿ”ธ 1 cup Garlic Stuffed Gordal Olives, coarsely chopped

๐Ÿ”ธ 1 cup Stuffed with Garlic and Red Chile Gordal Olives, coarsely chopped

๐Ÿ”ธ 1/2 cup black Mission olives, coarsely chopped

๐Ÿ”ธ 1/4 cup roughly chopped pickled cauliflower florets

๐Ÿ”ธ 2 tablespoons drained capers

๐Ÿ”ธ 1 tablespoon chopped celery

๐Ÿ”ธ 1 tablespoon chopped carrot

๐Ÿ”ธ 1/2 cup chopped red bell peppers

๐Ÿ”ธ 1/4 cup marinated cocktail onions

๐Ÿ”ธ 1/2 teaspoon celery seed

๐Ÿ”ธ 1 teaspoon dried oregano

๐Ÿ”ธ 1 teaspoon dried basil

๐Ÿ”ธ 3/4 teaspoon ground black pepper

๐Ÿ”ธ 1/4 cup Oliveziaโ€™s Oregano White Balsamic Vinegar

๐Ÿ”ธ 1/2 cup Oliveziaโ€™s Basil Infused Olive Oil

๐Ÿ”ธ 2 (1 pound) loaves crusty Italian bread

๐Ÿ”ธ 8 ounces thinly sliced Genoa salami

๐Ÿ”ธ 8 ounces thinly sliced cooked ham

๐Ÿ”ธ 8 ounces sliced Mortadella

๐Ÿ”ธ 8 ounces sliced mozzarella cheese

๐Ÿ”ธ 8 ounces sliced provolone cheese


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To make the olive condiment: In a medium bowl, combine the two types of Gordal olives, black mission olives, cauliflower, capers, celery, carrot, cocktail onions, celery seed, oregano, basil, black pepper, oregano balsamic vinegar, and basil olive oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover the jar or container and refrigerate at least overnight.


Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace 'top half' on each loaf and cut the sandwich into quarters.


Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread. Serves 8-10



Adapted from: Veronica Foods



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