Muffuletta

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Ingredients:

• 1 cup Garlic Stuffed Gordal Olives, coarsely chopped
• 1 cup 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 Attar Celery Seed
• 1 teaspoon Attar Turkish Oregano
• 1 teaspoon Attar Basil
• 3/4 teaspoon Attar Ground Black Pepper
• 1/4 cup Oregano White Balsamic
• 1/2 cup 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

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​​​​Directions:
​​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.

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