The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 18, 2007
My mom made these for a tail gate party and they were AMAZING! There is absolutely no need to change this recipe. Even my very picky husband loved it.
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Cooking Level: Intermediate

Home Town: College Station, Texas, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jun. 30, 2007
I'm not much of a recipe follower when it comes to cooking (I like to improvise a lot), but this one looked too perfect to change. I followed the recipe exactly a few weeks ago and my dad is STILL raving about it! Next time I might leave out the capers as I don't remember them being in the muffulettas we used to get in the French Quarter, but otherwise perfection! This is the real deal. The hardest part is wrapping them up and letting them sit overnight, but the wait is worth it -- they're SO much better the second day. Thanks for the recipe!
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4 users found this review helpful

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Cooking Level: Expert

Home Town: Slidell, Louisiana, USA
Living In: Colleyville, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Apr. 10, 2007
This was I big hit at the family picnic. I used only olive oil, and substitute 1/2 a fresh onion for the cocktail onions. I also left out the cauliflower, celery and carrot. Will defiantly make aging.
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Cooking Level: Intermediate

Living In: Sacramento, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Apr. 10, 2007
Not for the faint of heart! I didn't have the cauliflower, and only had hard salami, ham and provolone, but the olive salad flavors were spectacular! We couldn't believe we ate the whole thing -- I think my husband is afraid I'll make these again.
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Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA
Living In: Daytona Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Mar. 7, 2007
If you ever wondered what a authentic muffuletta is all about, this is it. Best olive mix ever. Great on any kind of sandwich.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Feb. 15, 2007
I made this with the bread recipe and it was a hit with the 27 people I served it to. Definitely a keeper!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 10, 2006
This olive salad is PERFECT for the muffuletta sandwich! We had these from Central Grocery on our honeymoon, and I was trying to recreate as an anniversary present. I ommitted the cauliflower, carrots, celery seed and canola oil. I found a bakery here that makes muffuletta bread and went to a good deli to get salami, coppa, and provolone. The sandwich was so good I could hear the blues and smell the gulf! Tip: don't be temped to skimp on the amount of olive oil. Part of the beauty of the sandwich is the olive salad soaking into the dense bread to make it moist. If you haven't tried this yet... you should!
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6 users found this review helpful

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Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA
Living In: Columbia, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Oct. 7, 2006
Made exactly as per recipe except I only had 6 hours to marinate the ingredients. It was good but I thought the olive salad overpowered the taste of the rest of the sandwich as did the friend who shared it with me.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Sep. 28, 2006
This was a really big hit at our last party!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Aug. 1, 2006
Yummy! I made a number of changes to help make this a little more healthy, but the seasonings make the spread! Vary tastey!
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Cooking Level: Intermediate

Home Town: Buffalo, New York, USA
Living In: Williamsville, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 7, 2006
Boo, baby, ya done good. This is the best olive salad recipe I['ve ever seen (and I live in N.O. where I can buy the real deal.) The reviewer who said she adds mustard -- well, honey, don't come to New Orleans and do that, people will be appalled. My ONLY criticism -- we never, EVER say "N'Awlins" here!!! Noo Awlins, New Orlins, New Or-le-unz, yes, the Crescent City, okay, but never that silly Frank Davis "Nat'rally Nawlins" contraction. I give this recipe five fleur-de-lis's!
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5 users found this review helpful

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Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Mar. 6, 2006
Outstanding recipe! It made way more than 8 servings. Everyone wanted the recipe. My only negative is that it was a little salty with all the olives and lunch meat.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Mar. 1, 2006
Definitely a keeper! I didn't have all the ingredients such as onions and celery salt but even without these ingredients, it was excellent. Even my husband said that the Olive Salad made a plain sub sandwich taste extraordinary.
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Cooking Level: Intermediate

Home Town: Bellevue, Nebraska, USA
Living In: Gurnee, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Feb. 27, 2006
This sandwich was the best!! I haven't had a muffuletta in (many) years and as soon as I tasted this it took me back - it was a nice memory. I made them for my Mardi Gras party and I had a few guests that have been to New Orleans and they said it was "right on". Thanks so much for this recipe it really is the best!!
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Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Feb. 27, 2006
Wow!! I cannot say enough about how great this sandwich is! Chopping a lot of the relish ingredients in the food processor (as someone else suggested) sure was a time saver. I toned the spices down a lot because I don't like hot things - reduced the black pepper to 1/4 tsp., and omitted the pepperoncini peppers. I don't like onion after-taste, so I left off the onions, too. I reduced the amount of oil a ton - used only 1/4 cup olive oil, and omitted the canola oil entirely. I lightly basted the bread with olive oil, then spread on the olive relish. It was wonderful! Thanks so much for the recipe!!
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Cooking Level: Expert

Living In: Houston, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Feb. 24, 2006
Wow...almost as good as Napoleon House !!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Aug. 3, 2005
Excellent sandwich!! Love the olive salad!
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Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA
Living In: Arlington, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jun. 18, 2005
I made this for a Superbowl party and it was a hit. I loved it!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: May 31, 2005
This is so good! I only used 1/2 cup of olive oil in the olive salad because the amount called for seemed so decadent, but it was great anyway. The recipe didn't mention it, but I diced the olive salad ingredients, since the muffuletta I had previously was made that way. Also, I used the celery and carrot that came in the pickled cauliflower bottle instead of fresh. Genoa salami is much better than the less expensive versions. I don't think I will ever get tired of this sandwich!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Feb. 9, 2005
Yum! Great addition to our Superbowl buffet. I omitted the pearl onions and instead, added sliced red onion. I couldn't find mortadella so I left that out as well. I didn't want soggy leftovers so I put the meats on the bread and put the salad in between the meat and the cheese. We thought it was even better the next day!
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