Italian Style Olive Antipasto

• Italian Style Olive Antipasto
• Nacho Sliced Jalapeno Peppers
• Hot & Spicy Jalapeno Spread
• Italian Style Muffuletta
• Product Information & Recipe Suggestions

Quick & Easy

Olive Antipasto with French Bread and Parmesan Cheese

Ingredients:
1 loaf baguette-style French Bread
16 oz jar Giuliano Olive Antipasto, minced.
Parmesan Cheese
Hot Crushed Red Pepper (optional)

Directions:
1. Slice bread into ¼-inch-thick slices, arrange on serving platter.
2. Spoon Olive Antipasto into serving bowl.
3. Spoon Olive Antipasto onto bread, sprinkle with Parmesan cheese and/or hot crushed red pepper.

Muffuletta

Italian Style Sandwiches with Deli Meats and Olive Antipasto

Ingredients:
1 large round loaf (Thick and 10 inches wide) of Italian bread with sesame seeds
½ (8 ounces) jar Giuliano Olive Antipasto, minced.
2 ounces Genoa salami, sliced
2 ounces cooked ham, sliced
2 ounces mortadella, sliced
2 ounces mozzarella cheese, sliced
2 ounces Provolone cheese, sliced

Directions:
1. Cut the loaf of bread in half horizontally. Hollow out some of the excess bread on each side to make room for the Olive Antipasto.
2. Spoon ¼ jar (4-ounces) of the minced Olive Antipasto into each half of bread.
3. Layer the bottom half of the bread with salami, ham, mortadella, mozzarella, and Provolone. Replace top half and cut the sandwich into quarters. Serves 4.

Appetizer

Olive Antipasto with French Bread and Cheese Spread

Ingredients:
1 loaf baguette-style French Bread
½ (8 ounces) jar Giuliano Olive Antipasto, minced.
¼ cup finely chopped tomatoes
1 (3 ounce) package cream cheese
4 ounces feta cheese, crumbled
2 tablespoon milk
Shredded fresh basil
Olive Oil

Directions:
1. Slice bread into ¼-inch-thick slices; arrange on cookie sheet. Lightly brush one side of each slice with olive oil. Bake in preheated oven at 300 degrees F for 5 minutes. Turn slices over, bake 5 minutes until golden brown.
2. Mix the minced Olive Antipasto and tomatoes in small mixing bowl; set aside.
3. Beat cream cheese in a medium mixing bowl. Beat in feta cheese and milk until uniform.
4. Spread cheese mixture on the oiled side bread. Spoon Olive mixture on top. Sprinkle with shredded fresh basil.

Pasta Salad

Olive Antipasto with Pasta and Homemade Dressing

Ingredients:
1 pound corkscrew pasta
¼ pound Genoa salami, chopped
¼ pound pepperoni sausage, chopped
½ (8 ounces) jar Giuliano Olive Antipasto
1 red bell pepper, chopped
1 cup mozzarella cheese, shredded
2 tomatoes, chopped
½ cup red onion, sliced
1 (0.7-ounce) package dry Italian-style salad dressing mix
¾ cup extra virgin olive oil
¼ cup balsamic vinegar
1 tablespoon dried oregano
1 tablespoon dried parsley
1 tablespoon Parmesan cheese
Salt and pepper to taste

Directions:
1. Cook the pasta in boiling water with 1 tablespoon salt. Drain, and cool under cold water.
2. In a large bowl, combine pasta, salami, pepperoni, Olive Antipasto, red bell pepper, onion, mozzarella cheese, and tomatoes. Stir in the package of dressing mix. Cover with saran wrap and cool for at least 1 hour.
3. In a medium bowl, whisk the olive oil, vinegar, oregano, parsley, Parmesan cheese, salt and pepper.
4. Pour dressing over salad, toss and serve.

Garden Salad

Olive Antipasto with Mixed Salad Greens

Ingredients:
1 (10-ounce) package mixed salad greens
½ (8 ounces) jar Giuliano Olive Antipasto
1 red bell pepper, chopped
1 tomato, chopped
½ cup mozzarella cheese, shredded
½ cup red onion, sliced
Italian Dressing of your choice
1 tablespoon Parmesan cheese
Salt and pepper to taste

Directions:
1. Toss salad greens, Olive Antipasto, red bell peppers, tomatoes, mozzarella cheese, and onion.
2. In a medium bowl Italian Dressing, Parmesan cheese, salt and pepper.
3. Pour dressing over salad, toss and serve.

Rollups

Olive Antipasto Cheese Rollups

Ingredients:
1 (8-ounce) package cream cheese
½ (8 ounces) jar Giuliano Olive Antipasto, minced.
8 (10-inch) flour tortillas

Directions:
1. In a medium mixing bowl, mix together cream cheese and minced Olive Antipasto.
2. Spread a thin layer of mixture onto each tortilla. Roll up tortillas.
3. Cover and chill for at least one hour.
4. Slice into 1-inch pieces, and serve.

• Italian Style Olive Antipasto
• Nacho Sliced Jalapeno Peppers
• Hot & Spicy Jalapeno Spread
• Italian Style Muffuletta
• Product Information & Recipe Suggestions