Muffuletta and Olive Salad

For the salad:
4 cups pimento stuffed green olives
1 cup pickled califlower (or assorted veggies found in Italian aisle)
1/2 jar capers
1 celery stalk
1 carrot
1/4 small jar celery seeds
1/4 small jar oregano
3 cloves garlice
1 tsp. fresh ground pepper
1/4 jar pepperoncini
1 cup black kalmata olives
1 cup olive oil
1 cup vegetable oil

Dice and chop all ingredients (except for the oils) to the same size. Combine in a bowl and mix well. 
Cover with the oils and mix throughly. Store tightly covered in the refrigerator. Allow to marinade for 
at least 24 hours before serving with the muffuletta sandwich.
Makes about 6 cups

For the sandwich:
1 round loaf italian bread (ciabatta works well)
1/4 pound mortadella, thinly sliced
1/4 pound ham, thinly sliced
1/4 pound hard Genoa salami, thinly sliced
1/4 pound mozzarella cheese, sliced
1/4 pound provolone cheese, sliced
1 cup olive salad

Split the bread in half. Spread each half liberally with olive salad. Place meats and cheeses
evenly on bottom and cover with the top half of the bread. Cut and serve. Can be heated for extra flavor.