Muffuletta

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Ingredients: 

• ​1 cup Delizia Garlic Stuffed Gordal Olives, coarsely chopped
• 1 cup Delizia Stuffed w/Garlic & Red Chile Gordal Olives, coarsely chopped
• 1/2 cup black Mission olives, coarsely chopped
• 1/4 cup roughly chopped pickled cauliflower florets
• 2 tablespoons drained Capers
• 1 tablespoon chopped celery
• 1 tablespoon chopped carrot
• 1/2 cup chopped red bell peppers
• 1/4 cup marinated cocktail onions

• 1/2 teaspoon NHHS Celery Seed
• 1 teaspoon NHHS Turkish Oregano
• 1 teaspoon NHHS Basil
• 3/4 teaspoon NHHS Ground Black Pepper
• 1/4 cup MOV Oregano White Balsamic
• 1/2 cup MOV Basil Infused Olive Oil
• 2 (1 pound) loaves crusty Italian bread
• 8 ounces thinly sliced Genoa salami
• 8 ounces thinly sliced cooked ham
• 8 ounces sliced Mortadella
• 8 ounces sliced mozzarella cheese
• 8 ounces sliced provolone cheese

To make the olive condiment:
In a medium bowl, combine the two types of Gordal olives, black mission olives, cauliflower, capers, celery, carrot, cocktail onions, celery seed, oregano, basil, black pepper, oregano balsamic vinegar, and basil olive oil.

Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover.

Cover jar or container and refrigerate at least overnight.
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To Make Sandwiches:
Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling.

Spread each piece of bread with equal amounts olive salad, including oil.

Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone.
Replace 'top half' on each loaf and cut sandwich into quarters.
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Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.

Serves 8-10 
​​Enjoy!

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