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Old 10-26-2008, 04:06 PM   #1
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Jar of Olive Antipasto

I bought a jar of olive antipasto, I am a big fan of olives but the flavors are too concentrated to eat alone. In the jar there are pitted green olives, whole garlic cloves, red peppers, and pepperoncini. I also have some leftover chicken that's been seasoned with italian seasonings. I have lots of salad fixings too, but I wanna be a little more creative than that. Thanks!

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Old 10-27-2008, 02:06 AM   #2
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Just as I suspected....my jar of antipasto is USELESS... :(
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Old 10-27-2008, 02:14 AM   #3
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run a knife over it many times, or pulse it a bit in a blender, and you'll have something like a tapenade.

use the tapenade as a topping for sandwiches, panini, or simply on crostini - sorta like an olive bruschetta.
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Old 10-27-2008, 04:03 AM   #4
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Originally Posted by buckytom View Post
run a knife over it many times, or pulse it a bit in a blender, and you'll have something like a tapenade.

use the tapenade as a topping for sandwiches, panini, or simply on crostini - sorta like an olive bruschetta.
Oh that sounds wonderful.

How did I not think of that?? I love tampenade. Sometimes you just need an outsider. Two heads really are better than one! Thanks a lot. I think I'll do just that for a snack tomorrow. I'll let ya know how it comes out.
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Old 10-29-2008, 12:32 AM   #5
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Muffaleta sandwiches. Just had a party and everyone loved them.
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Old 10-29-2008, 12:51 AM   #6
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Muffaleta sandwiches. Just had a party and everyone loved them.

.....explain.......
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Old 10-30-2008, 07:17 AM   #7
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Mufalleta sandwiches are one of the many Louisiana takes on (subs, hoagies, etc) sandwiches. You buy a round loaf of bread (boule in some places). Split it horizontally. Then you make a relish of different olives, peppers, onions, garlic, olive oil. You pull some of the bread from the insides of the loaf and mix it into the olilve relish. Then you start layering on the bottom half of the bread. I used mortadella, hard salami, ham, a locally made cheese called Apple Jack, a sprinkle of cheddar and of pecorino romano. I sprinkled a bit of olive oil on the bread. Then you pile the olive relish so that it fills he hollow you made in the loaf of bread. Cut into wedges. Voila. If you ever are in New Orleans, have it at Napolean House. The meat and cheese can be done to whatever your taste is, and that of your guests.
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Old 10-30-2008, 07:37 AM   #8
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I love Muffulettas! The olive mix makes the sandwich. They are also good on White Mountain bread. Add more olive oil to thin the olive anti-pasta. It would be excellent tossed with warm pasta or drizzled on fish or focaccia.
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Old 10-30-2008, 09:53 AM   #9
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Muffulettas are delicious. If you want to use up the chicken, slice it thin on the sandwich.
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Old 11-09-2008, 07:52 PM   #10
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Originally Posted by Claire View Post
Mufalleta sandwiches are one of the many Louisiana takes on (subs, hoagies, etc) sandwiches. You buy a round loaf of bread (boule in some places). Split it horizontally. Then you make a relish of different olives, peppers, onions, garlic, olive oil. You pull some of the bread from the insides of the loaf and mix it into the olilve relish. Then you start layering on the bottom half of the bread. I used mortadella, hard salami, ham, a locally made cheese called Apple Jack, a sprinkle of cheddar and of pecorino romano. I sprinkled a bit of olive oil on the bread. Then you pile the olive relish so that it fills he hollow you made in the loaf of bread. Cut into wedges. Voila. If you ever are in New Orleans, have it at Napolean House. The meat and cheese can be done to whatever your taste is, and that of your guests.
Oh my goodness that sounds wonderful!!!
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