Olive Spread (Olive Salad) for Muffuletta Sandwiches

🧂 Ingredients

• ¾ cup Pearls Specialties Pitted Kalamata Greek Olives

  diced
• ¾ cup Pearls Specialties Jalapeno Stuffed Queen Olives

  diced
• ½ cup giardiniera

  diced
• 2 cloves garlic

  minced
• 2 tablespoons celery

  diced
• 3 tablespoons roasted red peppers

  diced
• 1 tablespoon Italian parsley

  chopped fine
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes
• 2 tablespoons red wine vinegar
• ¾ cup extra virgin olive oil
• 1 loaf 10-inch round Italian bread loaf

  unsliced
• ¼ pound mortadella

  thinly sliced
• ¼ pound salami

  thinly sliced
• ¼ pound ham

  thinly sliced
• ¼ pound Swiss cheese

  thinly sliced
• ¼ pound provolone cheese

  thinly sliced

Instructions

• 1 Mix together olives, giardiniera, garlic, celery, red peppers, parsley, oregano,
  red pepper flakes, red wine vinegar and olive oil. Cover with plastic wrap;
  refrigerate at least a few hours, preferably overnight to let flavors blend.
• 2 Cut bread loaf in half from side to side, not top to bottom. Spread a layer of
  olive tapenade on the inside of each half. Layer slices of mortadella, Swiss,
  salami, provolone and ham on top of bottom half of loaf. Cover with top half of
  loaf. Cut into fourths and enjoy!

Nutrition Info