New Orleans Muffuletta Olive Salad Spread

Now we are in an area of recipe creation where I am at ease yet completely ignorant. I am assisting with the the creation of a Muffuletta Sandwich at JGumbos. I made the bread in perfect form… bread being one of my specialties. I did not hesitate at picking up that task. Today I introduced the bread to Debbie at J Gumbo’s Clifton store Louisville KY and she smiled….as I knew that she would. I make a very good bread and it is indeed a perfect style for her sandwich. Ms Debbie showed me the olive spread that is used to make the sandwich…. it was green olive, olive oil, carrots, red pimentos, black olives, pickled cauliflower, and seasonings with a few other goodies added in. I knew as a seasoned chef that with a little effort I could make that spread and turn it into an in house complete procedure. Bread, spread and fresh sliced meats from the kitchen to your plate. Let’s make an olive spread for the JGumbo’s Clifton Store Louisville KY, Muffuletta New Orleans Sandwich that will make you want to try one. Debbie will be serving this sandwich starting next Monday…. stop by and try one…. there will be a little of my effort placed in the meal…. I am sure you will enjoy the bread I helped design.

5 ounces pimento-stuffed olives (1 cup)

2 tbsp of liquid from the jar of pimento-stuffed olives

6 oz  giardiniera (pickled Italian vegetables) (1 cup)

1 tbsp of liquid from the jar pickled Italian vegetables

2 tbsp drained capers

2 tsp of liquid from the jar of capers

3 oz pitted Kalamata olives (1/2 cup)

2 1/2 tsp minced garlic

1 tbsp minced shallot

1 tsp dried oregano

1 tsp dried parsley

Pinch of dried thyme

Pinch of crushed red pepper

1/2 cup extra-virgin olive oil


Place all the olives in your food processor and Pulse gently to chop the olives (I made mine medium course)

Place Italian vegetables and capers in food processor along with olives and PULSE to chop the veggies to a course texture

Remove from food processor and add to mixing bowl

Add liquids from the olives, capers and veggies

Add all dried herbs and crushed red pepper

Add garlic and olive oil

Gently toss the salad together and transfer to a lidded jar

Chill  salad over night and taste the salad after it has macerated in the oil and salty juices for 12 hours.

The texture to the bite is nice. The salad is a little salty and that is expected as it is based on pickled olives. Enjoy! We will use this to make a sandwich….and that sandwich looks very good…..

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