Before I start today, I just wanted to mention that today is the one year birthday of The Food in my Beard! Thanks everyone for showing so much support! I really wanted to have the rumored new layout and blog software up today, but it doesn’t look like that is going to happen yet. The design team and I are working ’round the clock to get it together for you guys and I really think people are going to be happy with it. I myself am VERY excited! I am going to make a bold claim that you will be seeing that one week from Monday. Now on with the post!

I thought a little more about the muffulettas last night and I realized how simple this sandwich is. To people who have never had one, it won’t seem like that big of a deal. The key to the muffuletta is making it as traditional and perfect as possible. It seems like just some Italian meats and cheeses, olive salad, and big round Italian bread, but when these 3 things come together in perfect harmony it becomes something greater. This is why we took such effort making the bread and olive salad. You can’t get anything in Bermuda that comes close to the proper bread, and without this bread, it simply is not a muffuletta. Anyway, less talkie, more fetchie.

We sampled some olives to see what should go into the olive salad. The final answer: all of them!

This is the “control group” if you will. New Orleans residents will recognize this as the holy grail of muffulettas. The olive salad from Central Grocery the originator of the muffuletta. You can even see this bottle on the muffuletta wiki.

This is the giardiniera from yesterday’s post. It has sat in the fridge for 2 days. We strained out the vinegar, but didn’t rinse them or anything. There should still be a bit of a vinegar bite in the final olive salad.

Just chop and add everything. I really can’t give you measurements. Just keep tasting it and trying to make it look like the pictures. We just kept throwing stuff in the bowl. With all these awesome ingredients, how can it turn out bad???

Chop ‘n drop, chop ‘n drop, chop ‘n drop.

Here come about 7 gratuitous olive salad shots… Don’t worry Amy, you’ll get your wallpapers.

There are also 2 roasted red peppers in there.

Ok enough! This whole time everyone was yelling to me to stop taking pictures and don’t drop that bowl!

More olive oil, it should be very oily.

A muffuletta consists of: Salami, Capicola, Mortadella, Ham, Emmentaler, and Provolone.

It’s our olive salad, Vs. the central grocery kind.

This sandwich was a group effort, with Donna the New Orleanian (Naw-Land-er?) watching over everything and giving her seal of approval.

The Central Grocery olive salad.

Which one do YOU want to eat?

A little of the oil from the olive salad on the bottom bread.

The secret to any sandwich! Wrap it really tight and let it sit for 10 minutes at least!


Party favors of leftover olive salad. I would only trust these for 2 weeks to maybe a month because of the whole garlic in oil thing.

Lookin’ good!

Some people eat muffulettas hot, so we decided to heat up half of both the sandwiches. This way everyone could try one hot and one cold, one homemade olive salad and one from central grocery.

That’s a lotta muffulettas!

Sleeepy time. Thanks Donna! Have fun traveling around the world!

The Loaf and Giardiniera are here.

The olive salad is:
Black olives
Green Olives
Kalamata olives
Roasted Red Peppers
Lots of olive oil

The sandwich is
olive salad

So which tasted best? I liked the cold version with our homemade olive salad. I loved the crunch and pop of the flavors and textures. The veggies still had some life to them and you could feel it when you ate it. Don’t get me wrong, I liked ALL of the varieties, that’s just the one I preferred. Mandi, Donna, Amy, John, what did you guys think???