Slice 1/2 inch thick Italian bread (or your favorite). Lightly toast. Spread Boscoli Italian Olive Salad and sprinkle shredded provolone, romano or mozzarella cheese. Bake or broil in oven until cheese melts. Optional: Add diced roma or creole tomato to toasted bread, then top with other ingredients.

Dice 8-10 Boscoli Sun Dried Tomatoes (set aside).  Cook 1 pound favorite pasta in boiling water until firm (al dente), remember to add salt and a little olive oil to the boiling water. In a deep 10-12 inch sauté pan on medium heat, place 4 tablespoons of Boscoli Extra Virgin Olive Oil and heat until oil starts smoking. Add diced Boscoli Sun Dried Tomatoes, 2 tablespoons Boscoli Capers, 12-14 sliced and pitted calamata olives, lightly salt and add pepper to taste and let sauté for a few minutes. When pasta is ready, pour one cup of pasta water into the pan (this will sizzle), drain pasta and add to sauté pan and mix thoroughly for one minute. Remove the pasta mixture to serving bowl or dishes. Top with fresh chopped sweet basil and Parmesan or Romano cheese; serves 4-6 people. 

Transform any sandwich to an Italian panini by replacing your normal garnishes with Boscoli Italian Olive Salad and/or Boscoli Sun Dried Tomatoes.  Sprinkle with fresh parsley and sweet basil leaves.

Slice eggplant, mushrooms, red onion, and tomatoes into 1/4 inch slices and layer in sheet pan. Drizzle with Boscoli Extra Virgin Olive Oil and salt and pepper to taste. Broil or bake on both sides till brown, and layer together in oven proof dish. Top with Boscoli Italian Olive Salad and sprinkle shredded mozzarella cheese. Broil until cheese melts. Serve as an appetizer or side vegetable dish, or place on top of your favorite toasted bread.

Boil 2-3 pounds red potatoes, al dente, cool and slice.  Slice 2 hard boiled eggs and set aside.  Combine 1/2 cup Boscoli Olive Salad, 1/2 cup chopped green onion, 1/4 cup chopped parsley, 2 cloves fresh diced garlic, 4 tablespoons Boscoli Herbed or Extra Virgin Olive Oil, 2 tablespoons Boscoli Red Wine Vinegar, and mix. Add the mixture to sliced potatoes, salt and pepper to taste and fold together. Garnish with hard boiled eggs, and freshly chopped parsley. Add crushed red pepper to kick it up.

Select your favorite chunky 8oz. tuna packed in water and drain (set aside). Combine 3 tablespoons of Boscoli Olive salad, 1 tablespoon chopped parsley, 1/4 cup chopped green or white onions, 1 tablespoon lemon juice, 1 tablespoon Boscoli Extra Virgin Olive Oil and mix. Add mixture to tuna, salt and pepper to taste and fold together. Garnish with sliced hard boiled eggs, and fresh chopped parsley.

Select 2-4 of the following cooked seafood: lump crabmeat, crab claws, boiled shrimp (peeled), crawfish tails, clams, calamari, mussels, or red snapper. Combine in large mixing bowl and set aside. Combine 6-8 tablespoons Boscoli Italian Olive Salad per 2 pounds seafood, 1 tablespoon Boscoli Capers, the juice of 1 large lemon, 1 teaspoon lemon zest, 3 tablespoons Boscoli Extra Virgin Olive Oil, 1/2 cup chopped green onion, 1/2 cup chopped fresh parsley, 4 cloves chopped garlic, 1/2 cup chopped celery, 1 teaspoon cayenne pepper, 1 tablespoon sea salt, 1/2 teaspoon ground black pepper and 1/2 teaspoon crushed red pepper. Mix, and then pour over seafood and fold together. Let marinate at least 2-3 hours, mix often and serve.

Cook 1 pound 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 a 16 oz. jar of Boscoli Italian Olive Salad and mix. Add chopped parsley, and or 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. Serves four to six people, and can be enjoyed hot or cold!

Slice and lightly toast muffuletta, french, cabata, or any crusty bread.  For the health conscience, use whole-wheat bun or nine-grain bread. Layer provolone or favorite cheeses, a generous amount of fresh spinach or a mixture of spring greens and spinach; top with Boscoli Italian Olive Salad and or Boscoli Sun Dried Tomatoes. 

Traditionally served on a 9 inch round, 2-inch thick, crusty Italian bread made in New Orleans, especially for the muffuletta sandwich. (Can substitute french bread or pistolets). Cut bread in half and lightly coat both sides of bread with Boscoli Italian Olive Salad. Then layer thin slices of Genoa salami, (or hard salami), ham, mortadella (if available) and provolone cheese, approximately a quarter pound of each. Can be enjoyed cold or heat in over to taste. For an added kick, sprinkle with a little crushed red pepper to taste!