Boscoli Family Olive Salad—Umami!

by R.B. Quinn and Min Merrell

Here are Elsa and Copper enjoying exceptionally delicious hummus topped with a spoonful of Boscoli umami.

Like everyone else, we bought our first jar of Boscoli Family Olive Salad for making New Orleans Muffuletta sandwiches at home.  For years now we’ve simply referred to it as Boscoli Umami because it adds incredible briny, tangy, oily, crunchy goodness to everything.  It works like magic in so many ways–especially when you need a last minute appetizer or salad.

Here’s the actual ingredient list–olives, olive oil, celery, cauliflower, carrots, sweet peppers, capers, black olives and other spices.  You can’t go wrong with that.

We’ve been going through it like crazy lately…

It’s just what a bland beige bowl of hummus needs.  See above. Spoon it over a big summer sliced tomato salad.  Sure, use it with fresh mootz too. It’s fantastic in a mayonnaisy slaw for burgers or a dog.  For lunch, how about an open-faced cheese sandwich with sliced tomato and a big spoonful of the stuff.  Or plop it on a regular toaster oven cheese toast. Blend it with softened cream cheese and/or goat cheese for a quick app to serve with crackers. A spoonful in tuna salad works like a charm. Try it on simple grilled tuna or swordfish.  It’s like an olive oily sauce. Garbanzo bean tuna salad would kill for some of this. Spoon it on a bagel slathered with cream cheese. Blend it with chopped parsley and garlic to make a sort of olive chimichurri for a simple grilled steak. See my recipe for Boscoli Umami Caponata below.   It’s a real showcase for Boscoli magic.

That’s enough to ponder right now.   We’ll get back to you on this with more ideas.  Anyone else have any?



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