Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Provolone Cheese | 1 oz (28g) | 100 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Pimento | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 cloves garlic, crushed
- 1 cup chopped pimento stuffed olives
- 1 cup chopped pitted black olives or kalamata olives
- 1/2 cup roasted sweet red peppers, chopped
- 1 cup good quality olive oil
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons white wine vinegar
- 1/3 lb salami
- 1/2 lb provolone cheese
- 1/2 lb mild cheese
- 1/3 lb mortadella
- 1/3 lb prosciutto
- tomatoes, sliced
- shredded lettuce
- =
Directions
Take 1 loaf fresh italian bread (one big round for a traditional muffaletta) slice in half, dig out some of the bread.
Make the olive salad by combining olives, garlic, peppers and vinegar.
Drizzle some of the olive oil and juice from the salad on each side of the open loaf- use plenty.
On the bottom, place meats, cheeses, tomatos, lettuce and olive salad.
Top with other piece of bread and cut into wedges.