From Olives to Oil

A sign that says, " a olives to oil ".

Boscoli Small 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. 15.5 oz.

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  • Select 2-4 of the following cooked seafood: lump crabmeat, crab claws, boiled shrimp (peeled), crawfish tails, clams, calamari, mussels, or red snapper.
  • 6-8 tablespoons Boscoli Italian Olive Salad per 2 pounds seafood
  • 1 tablespoon  Capers
  • the juice of 1 large lemon
  • 1 teaspoon lemon zest
  • 3 tablespoons EVOO (From Olives to Oil)
  • ½ cup chopped green onion
  • ½ cup chopped fresh parsley
  • 4 cloves chopped garlic
  • ½ cup chopped celery
  • 1 teaspoon cayenne pepper
  • 1 tablespoon sea salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon crushed red pepper


Combine seafood in large mixing bowl and set aside. Mix all other ingredients, pour over seafood, and fold together. Let marinate at least 2-3 hours, mix often and serve.