1 10-inch muffuletta bread loaf
2 ounces Genoa salami, sliced thin
2 ounces Italian ham, sliced thin
2 ounces Mortadella, sliced thin
2 ounces Provolone cheese, sliced thin
1 cup Olive salad
6 Cloves garlic, minced
1 jar (4-oz) chopped pimentos, drained
3 tablespoons Capers, chopped, drained
1 tablespoon Dried leaf oregano -or-
3 tablespoons Fresh oregano, chopped
1 teaspoon Fine ground pepper
cup Olive oil
Makes 1 to 4 servings, depending uponappetite.
OLIVE SALAD-Drain olives, reserve 3 tb brine. In a medium bowl, combine olives, garlic, onions, celery, pimentos and capers. In a small bowl, whisk reserved olive brine, oregano, pepper and vinegar until combined. Add olive oil in a slow, steady stream, whisking constantly. Pour dressing over salad; toss. Spoon into a jar with a tight-fitting lid. Refrigerate until served or up to 3 weeks. Serve at room temperature.
Makes about 5 cups.