Olivezia’s Muffuletta

𝐅𝐞𝐚𝐭𝐮𝐫𝐞𝐝 𝐅𝐥𝐚𝐯𝐨𝐫𝐬

Oregano White Balsamic Vinegar

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Basil Olive Oil

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𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

🔸 1 cup Garlic Stuffed Gordal Olives, coarsely chopped

🔸 1 cup Stuffed with Garlic and 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 celery seed

🔸 1 teaspoon dried oregano

🔸 1 teaspoon dried basil

🔸 3/4 teaspoon ground black pepper

🔸 1/4 cup Olivezia’s Oregano White Balsamic Vinegar

🔸 1/2 cup Olivezia’s 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

𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬

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 the jar or container and refrigerate at least overnight.

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 the sandwich into quarters.

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

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Adapted from: Veronica Foods