Ingredients
OLIVE SALAD
1/2 c. fresh Italian parsley, coarsely chopped
1/2 c. pitted pimento-stuffed or Castelvetrano green olives
1/2 c. store-bought or homemade giardiniera, coarsely chopped
1/3 c. roasted red peppers, coarsely chopped
1/3 c. pitted Kalamata olives
2 tbsp. drained capers
2 tbsp. extra-virgin olive oil
ASSEMBLY
1 (1-lb.) round loaf crusty Italian-style bread, preferably with sesame seeds
1/4 lb. sliced sweet soppressata
1/4 lb. sliced mortadella
1/4 lb. sliced provolone
1/4 lb. sliced capicola
Extra-virgin olive oil, for brushing (optional)
Directions
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