Olive Salad Consensus - BDS
1/4 cup to 2 cup Giardiniera (Pickled Cauliflower, Carrots, Celery, Pepperoncini)
or
1/4 - 1/2 cup [3 - 4] chopped cocktail pickled Onions
1/3-1/2 cup chopped , shredded carrots
1 cup finely chopped cauliflower florets
1/4-1/2 cup celery, shredded thinly sliced, chopped [ ~ 3 stalks]
Peperoncini 1/4-1/2 teaspoon [2 lg]
1/4-1/2 cup Red peppers,roasted finely chopped
1/2 cup chopped pimientos
or
6-10 ounce can or jar [3/4-2 cup] Pimento-stuffed green olives, drain,reserve brine
1/4-2 cup[6-16oz] Kalamata{Black} Olives,pitted,coarsely chop,drain,reserve brine
1/2-2 cup Green Olives, pitted and finely chop
1/2-1 cup extra virgin olive oil
3 anchovy fillets, chopped
8-14 oz jar or 1-2 cup marinated artichoke hearts, drained and chopped
2 tablespoons reserved olive brine,as needed
(3 ounce bottle),1 Tbsp. or ¼ cup Capers , brine drained
Zest of 1 lemon
3 each Fresh Garlic cloves, thinly sliced
1 teaspoon garlic powder
2 tsp. fresh lemon juice
1-3 teaspoons dried or fresh Oregano
Parsley 1/4-1/2 cup fresh Italian parsley,finely chop{1 tbsp dried Italian Parsley]
1 tsp. Crushed red pepper flakes
Salt,as needed & Freshly Ground pepper To Taste
2-3 Tbsp. Red Wine Vinegar
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Boscoli Foods www.boscoli.com/ Home of the Original Italian Olive Salad. 2254 Greenwood St, Kenner, LA 70062 (504) 469-5500
Large 128 oz., $26.10
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BRUSCHETTA BOSCOLI
Ingredients
Italian bread (or your bread of choice)
Boscoli Family Italian Olive Salad
shredded provolone, romano or mozzarella cheese
diced roma or creole tomato
Directions
Slice ½ inch thick Italian bread (or your bread of choice). Lightly toast.
Spread Boscoli Family Italian Olive Salad and sprinkle shredded provolone, romano or mozzarella cheese.
Place in oven until cheese melts.
Add diced roma or creole tomato to toasted bread, then top with other ingredients.
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Boscoli Caponata (by Mindy Merrell)
Ingredients
Pick your choice of vegetables and roast them in foil pans on the grill or on a baking sheet in the oven.
The amounts are not critical, use what you’ve got handy.
thinly sliced zucchini, a few small ones
cherry tomatoes, about a pint
1 medium eggplant, peeled and cut into cubes (set in a colandar, sprinkle with salt and let it sit for about 30 minutes, rinse and squeeze out the water)
1 medium onion, chopped
1 medium bell pepper, any color, chopped
3 cloves garlic
olive oil
kosher salt
Boscoli Family Olive Salad
Directions
Toss the vegetables with olive oil and a sprinkling of salt on a rimmed baking sheet, roasting pan or in a foil pan.
To cook on the grill, cover the foil pan and cook in a covered hot grill until the vegetables are lightly charred and soft.
To roast in the oven, heat the oven to 400 F. Cook the vegetables until soft and lightly charred, about 30 to 40 minutes.
Cool and toss to taste with a few spoonfuls of Boscoli Family Olive Salad.
Add chopped fresh herbs like parsley, oregano and chives and a dash of hot pepper sauce, if you like.
Serve with bruschetta or crackers.
* Original recipe can be found on the Cheater Chef website.
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Nachos
Ingredients
Boscoli Italian, Jalapeno, or Kalamata Olive Salad
tortilla chips
your favorite cheeses
jalapeno slices
Directions
Combine all ingredients and warm until cheese melts.
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MUFFULETTA (NEW ORLEANS SIGNATURE SANDWICH)
Ingredients
Loaf of Bread
Boscoli Family Olive Salad (Italian, Jalapeno, or Kalamata)
¼ Genoa salami (or hard salami)
¼ ham
¼ mortadella (if available)
¼ provolone cheese
Directions
Traditionally served on a 9 inch round, 2-inch thick, crusty Italian bread made in New Orleans, especially for the muffuletta sandwich.
(Can substitute french bread, ciabatta, pistolets, or any dense bread).
Cut bread in half and lightly coat both sides of bread with Boscoli Family Italian Olive Salad.
Layer thin slices of Genoa salami, (or hard salami), ham, mortadella (if available) and provolone cheese.
Can be enjoyed cold or heat in over to taste. For an added kick, sprinkle with a little crushed red pepper to taste!
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CAPRESE SALAD BOSCOLI
Ingredients
tomatoes
fresh mozzarella cheese
fresh basil
Boscoli Family Extra Virgin Olive Oil
Boscoli Family Balsamic Vinegar
salt
black pepper
Directions
Place sliced tomatoes and fresh mozzarella cheese on a serving dish.
Top with fresh basil. Drizzle Boscoli Family Extra Virgin Olive Oil and Boscoli Family Balsamic Vinegar.
Salt and black pepper to taste.
Buon Appetito!
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Bowtie Muffuletta Salad (by Jan Shoemake)
Ingredients
1 pound (1 box) cooked bowtie pasta
16 oz. jar Boscoli Italian Olive Salad (drained)
3 ribs of celery (chopped)
1 cup three or four cheese (found in the deli)
½ cup chopped Peperoncini peppers (chopped)
¼ cup of "juice" of the peppers
¼ pound salami (chopped)
¼ cup cooked ham (chopped)
Directions
Tip: I go to the deli and have them cut me a large slice of the above meats.
Cook pasta as directed on package. Submerge into cold water to stop the pasta cooking.
Drain pasta and place in a large bowl.
Add all ingredients to the pasta.
Serve over lettuce salad with garlic toast. I hope you will enjoy this as much as we do.
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Boscoli Walnut Salad (by Carol Jean Watt)
Ingredients
16 oz. jar of Boscoli Italian Olive Salad (drained)
14 oz. bag of walnut pieces
5 oz. bag of blueberry
infused dried cranberries
Directions
Mix ingredients and refrigerate. Easy and healthy.
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