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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8 users found this review helpful

Reviewer:

Angèle

Cooking Level: Expert

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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3 users found this review helpful

Reviewer:

Debbwl56

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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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2 users found this review helpful

Reviewer:

Sharon C.

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

Living In: Daytona Beach, Florida, USA

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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3 users found this review helpful

Reviewer:

Essayons75

Cooking Level: Intermediate

Home Town: Hattiesburg, Mississippi, USA

Living In: Kingwood, Texas, USA

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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3 users found this review helpful

Reviewer:

XiolaBlue

Cooking Level: Expert

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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7 users found this review helpful

Reviewer:

LizzieBearCooks

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Columbia, Missouri, USA

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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4 users found this review helpful

Reviewer:

CKASSIN

Cooking Level: Expert

Home Town: Shelby Township, Michigan, USA

Living In: Sterling Heights, Michigan, USA

Reviewed: Sep. 28, 2006

This was a really big hit at our last party!!

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3 users found this review helpful

Reviewer:

SM1BENTLEY

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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4 users found this review helpful

Reviewer:

Colleen

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Williamsville, New York, USA

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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11 users found this review helpful