From Olives to Oil

Boscoli Large Olive Salad


An integral part of New Orleans’ world famous cuisine, this mixture of green and black olives, capers, giardiniera (pickled vegetables) and a blend of herbs and spices, is packaged in a Non-GMO canola oil/Extra Virgin Olive Oil blend. Traditionally served on a New Orleans “Muffuletta” sandwich, it can also be used in salads, pastas, panini or used as a pizza topping.

32 oz.

Out of stock




  • 1 pound penne or rotini pasta( From Olives to Oil)
  • salt
  • EVOO (From Olives to Oil)
  • 16 oz. jar of Boscoli Italian Olive Salad
  • chopped parsley
  • sweet basil
  • green onions
  • black or crushed red pepper
  • chickpeas (optional)
  • green peas (optional)
  • grilled chicken breast (optional)
  • cubed ham (optional)
  • cheese (optional)


Cook penne or rotini pasta in boiling water until firm (al dente); remember to add salt and a little olive oil to boiling water. Lightly rinse and let cool. Add Boscoli Family Italian Olive Salad and mix. Add chopped parsley, sweet basil, green onion and black or crushed red pepper to taste and mix. Chickpeas, green peas, grilled chicken breast, or cubed ham and cheese can also be added. Can be enjoyed hot or cold!

Serving Size: 4 to 6 people