Reviewed: Apr. 2, 2012

This is perfect I used fresh chopped garlic and the longer it sits the more flavor love it!

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2 users found this review helpful

Reviewer:

TNSTOWE

Cooking Level: Expert

Home Town: Brantford, Ontario, Canada

Reviewed: Mar. 29, 2012

So I JUST made a Muffaletta tonight just so I could make this olive salad. I've always been a fan of muffalettas, but when my parents have made them, they've always been a little plain, so that's why we dip ours in italian dressing. I wanted to make the sandwich better and less boring, so I made this salad. I have to admit, I was very nervous about it. While the pictures looked really good, I feared that the vinegar and the red onion would over power the flavor. But I took a risk, and kind of a big one and I made the salad, and I put a large amount on my sandwich, baked the sandwich. Took my first bite and WOW. So amazing. Definitely reminds me of my mom taking me to Jason's Deli. This was easy, and quick. I had to make mine in my blender, so mine's a little more liquidy than it probably would've been w/ a food processor, but that's okay, it's still delicious. I've already recommended it to my mom.

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Reviewer:

JosShavaughn

Cooking Level: Beginning

Home Town: Nacogdoches, Texas, USA

Reviewed: Feb. 24, 2012

very tasty and easy to prepare. I made it as written except I used fresh garlic. This is wonderful on sandwiches.

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1 user found this review helpful

Reviewer:

Bennie

Reviewed: Feb. 24, 2012

this is not the recipe from the Central Grocery in the French Quarter that created the original Muffalatta sandwich. I have eaten there many times and this one lacks many of the original ingredients.

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Reviewer:

CHEFMS

Cooking Level: Professional

Home Town: Mobile, Alabama, USA

Reviewed: Feb. 14, 2012

I love olives and Muffalettas but this combo was way to greasy and overpowering.

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Reviewer:

Theresia

Reviewed: Jul. 3, 2011

Loved this! Very tangy and flavorful.....my only change was to decrease the olive oil to 1/4c. Other than that I used red onion and kept all other ingredients the same. Made 24 hours in advance and used the next day on a muffuletta sandwich. Excellent!

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2 users found this review helpful

Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Dec. 4, 2010

This is delicious! I spread it on all my sandwhiches.

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6 users found this review helpful

Reviewer:

squirrel

Cooking Level: Intermediate

Home Town: Perham, Minnesota, USA

Living In: Hawley, Minnesota, USA

Reviewed: Jul. 29, 2010

This is more delicious if you let it sit overnight in the fridge, so the flavors can blend. Don't cut the oil in half!, per other reviewers, unless you're using this as a dip for crackers...the flavored oil soaks into the bread and helps to flavor the whole sandwich. Really good with mortadella ham, dry salami, and even turkey, and provolone cheese. I used emeril's muffaletta recipe for the meats, and I like to serve this at DH's poker games; never any leftovers!

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Reviewer:

Johanna

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Reviewed: Nov. 24, 2009

Delicious! I made this as written, but used fresh minced garlic instead (about 2 cloves worth) and omitted the celery seed because I didn't have any.

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Reviewer:

Heidikins

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Naperville, Illinois, USA

Reviewed: Apr. 2, 2009

Fantastic! I think I could have used a bit more red wine vinegar, but I'll try it next time. Either way, it was wonderful by itself and on a sourdough hot ham and cheese sandwich. Thanks for the recipe!

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2 users found this review helpful