Recipes

• Muffaletta Sandwich

  Combine the meat, condiments and Olive Harvest, then place under broiler until cheese is melted and golden brown.

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  OMELETS, POTATO SALAD AND DEVILED EGGS

  Add Boscoli Italian Olive Salad to your own recipes. It will add wonderful flavor and color.

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  APPETIZER SICILIANO

  Slice ½ thick, Italian bread (or your favorite). Lightly toast. Spread Boscoli Italian Olive Salad and sprinkle shredded Provolone, Romano or Mozzarella cheese. Bake or broil in oven until cheese melts. Optional: Add ½” slice Creole tomato to toast bread, then top with other ingredients.

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  BAKED TOMATO ROMANO

  Slice off top of fresh, ripe tomato. Coat bottom of tomato with OLIVE MILL Olive Oil. Sprinkle 1 Tbsp. Italian bread crumbs and 1 Tbsp. grated, Romano or Parmesan Cheese on top. Bake until done. Add 2-3 Tbsp. Boscoli Italian Olive Salad. Serve.

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  JAMBALAYA ITALIANO

  Mix 6-8 Tbsp. Boscoli Italian Olive Salad and 8-12 Creole Pickled Onions into your favorite jambalaya recipe for added richness and complexity.

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  PIZZA & FOCACCIA TOPPING

  Spread Boscoli Italian Olive Salad on your favorite pizza for additional flavor. Create your own veggie, cheese pizza. Top Focaccia with OLIVE MILL Sun Dried Tomatoes (chopped), Boscoli Italian Olive Salad and mozzarella cheese.

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  EGGPLANT GNOCCHI

  Slice medium sized eggplant (¼ – ½ inch thick). Drizzle with OLIVE MILL Extra Virgin Olive Oil & Broil until browned. Top with ½ tsp. Boscoli Italian Olive Salad & 1 slice mozzarella cheese. Broil until cheese melts. Serve as appetizer or side veggie.

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  TUNA SALAD FRANCESCO

  Add 2-4 Tbsp. Boscoli Italian Olive Salad and 1 tsp. lemon juice to 1 can of tuna (packed in water). Mix well and serve.

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  PASTA SALAD MEDITERRANEAN

  Cook 1 lb. Penne pasta in boiling water until firm. Cool. Add 6-8 Tbsp. Boscoli Italian Olive Salad, 1 cup chick peas, 1 Tbsp. fresh basil, 1 tsp. Lemon juice, 2 Tbsp. OLIVE MILL Balsamic Vinegar & 8-12 oz. Crumbled Feta cheese. Mix well. Serve at room temperature. Serves 4-6 persons.

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  PASTA BOSCOLI

  Dice 1 cup onions, 1 cup celery & 1 cup sweet bell pepper. Sauté in OLIVE MILL Extra Virgin Olive Oil. Add garlic, oregano & black pepper to taste. Chop 1/3 lb. salami, 1/3 lb. ham & 1/3 lb. mortadella or pre-cooked sausage & add to mixture. Cook 3-5 minutes on medium heat. Add 6-8 Tbsp. of Boscoli Italian Olive Salad. Mix well. Pour 1 cup pasta water into mixture. Thicken sauce by adding Italian bread crumbs. Reduce heat. Add sauce to Penne pasta cooked al dente. Grate Parmesan cheese and spr

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  VEGETARIAN MUFFULETTA SANDWICH

  Sauté 1 cup onions, 1 Tbsp. Garlic & 1 tsp. oregano in OLIVE MILL Extra Virgin Olive Oil. Add steamed broccoli & cauliflower (1 head each, diced). Cook on medium heat until done. Add 3-4 Tbsp. of Boscoli Italian Olive Salad and mix well. Apply mixture to Muffuletta bread (Italian or French Bread may be substituted). Add a layer of Swiss or Provolone cheese. Top with Boscoli Italian Olive Salad. Heat & Serve. Makes 2-4 Sandwiches.

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  NEW ORLEANS MUFFULETTA SANDWICH

  On Italian or French Bread, layer thin slices of Genoa Salami (1/4 lb.), Ham (½ lb.), Mortadella (1/4 lb.), Provolone Cheese (1/3 lb.). Top with Boscoli Italian Olive Salad. Heat & Serve. Traditionally served on an 8 inch round, 2 inch thick, crusty Italian bread made in New Orleans, especially for the Muffuletta Sandwich.

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