How to Make Muffaletta Olive Salad

Napoleon House mixes up approximately 50 gallons of olive salad a week, right in Uncle Joe’s original mixing bowl. Now that’s a lot of olives! Olive salad is the key ingredient of the restaurant’s signature muffaletta. Executive chef Chris Montero demonstrates how to whip up the simple dish.

 

Napoleon House Italian Olive Salad for Muffaletta

Chop and place in bowl:

1 cup pimiento-stuffed queen olives, chopped

1/3 cup canned artichoke hearts, drained and coarsely chopped

½ cup canned chickpeas, drained and coarsely chopped

¼ cup cocktail onions, drained and coarsely chopped

½ cup pickled vegetables, drained and coarsely chopped

1 Tablespoon capers, drained

¼ cup green pepper, finely chopped

½ teaspoon garlic, minced

Add the following ingredients and mix well:

¼ cup extra virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon dried oregano

½ teaspoon black pepper

Cover and refrigerate for at least 8 hours. May be stored in refrigerator for a week.

Napoleon House lists this as the official recipe. Chef Chris Montero slightly adjusts the recipe in the demonstration. You can use these additions to play up the traditional muffaletta recipe:

  • Add 1 part kalamata olives to 2 parts queen olives
  • Substitiue extra queen olives for capers
  • Add in mixed vegetables, including chopped carrots, potato, corn
  • Add in chopped celery
  • Add in kosher salt
  • Use pure olive oil instead of extra virgin olive oil

Recipe courtesy of Napoleon House

Related:

Mixing Up a Pimm’s Cup

Watch Them Make It: Drago’s Boudin Stuffed Shrimp

 

Napoleon House mixes up approximately 50 gallons of olive salad a week, right in Uncle Joe’s original mixing bowl. Now that’s a lot of olives! Olive salad is the key ingredient of the restaurant’s signature muffaletta. Executive chef Chris Montero demonstrates how to whip up the simple dish.

 

Napoleon House Italian Olive Salad for Muffaletta

Chop and place in bowl:

1 cup pimiento-stuffed queen olives, chopped

1/3 cup canned artichoke hearts, drained and coarsely chopped

½ cup canned chickpeas, drained and coarsely chopped

¼ cup cocktail onions, drained and coarsely chopped

½ cup pickled vegetables, drained and coarsely chopped

1 Tablespoon capers, drained

¼ cup green pepper, finely chopped

½ teaspoon garlic, minced

Add the following ingredients and mix well:

¼ cup extra virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon dried oregano

½ teaspoon black pepper

Cover and refrigerate for at least 8 hours. May be stored in refrigerator for a week.

Napoleon House lists this as the official recipe. Chef Chris Montero slightly adjusts the recipe in the demonstration. You can use these additions to play up the traditional muffaletta recipe:

  • Add 1 part kalamata olives to 2 parts queen olives
  • Substitiue extra queen olives for capers
  • Add in mixed vegetables, including chopped carrots, potato, corn
  • Add in chopped celery
  • Add in kosher salt
  • Use pure olive oil instead of extra virgin olive oil

Recipe courtesy of Napoleon House

Related:

Mixing Up a Pimm’s Cup

Watch Them Make It: Drago’s Boudin Stuffed Shrimp

 

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