1 1/2 Cups Green Olives, Pitted
1/2 Cup Calamatta Olives (or Black) Pitted
1 Cup Gardiniera (Pickled Cauliflower, carrots, celery, Pepperoncini)
1 Tbsp. Capers
3 each Fresh Garlic cloves, thinly sliced
1/8 Cup Celery, thinly sliced
1 Tbsp. Italian Parsley, finely chopped
1 Tbsp. Fresh oregano (When I have it in my garden) or 2 tsp. dried
1 tsp. Crushed red pepper flakes
3 Tbsp. Red Wine Vinegar
1/4 Cup Pimientos (Roasted red peppers) Recipe follows
1 Tbsp. Green Onions, thinly sliced
Kosher Salt & Freshly Ground pepper To Taste (salt may not be necessary)
Crush each olive on a cutting board with your hand. Combine all ingredients. Cover with:
Extra Virgin Olive Oil about 1 – 1 1/2 Cups
Put into a bowl or jar, cover and let the flavors marry for about two days.
1/4 lb Genoa Salami
1/4 lb Mozzarella
1/4 lb Provolone
1/4 lb Cappocolo
Brush both sides with the oil from your olive salad, go a little heavier on the bottom.
Layer half of the Salamii on the bottom half of bread. Then the Mortadella. Then the Mozzarella, then the Capicola, Provolone, and the remainder of the Salami. Top this with the olive salad. Put the lid on and press it down without smashing the bread. Slice it into wedges before serving.
Note: I’m sure you will find other uses for the Olive Salad after you’ve tasted it.
Have a Great week!