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pimento stuffed olives kalamata olives extra-virgin olive oil red peppers parsley anchovy capers garlic oregano salt Bread Italian salami Provolone cheese mortadella
Viewed: 0 - Published at: 10 years agoIngredients
- 1 23 cups pimento stuffed olives, chopped
- 1 12 cups kalamata olives, pitted and chopped
- 23 cup extra virgin olive oil
- 1 (4 ounce) jar red peppers, drained and chopped (pimientos)
- 13 cup minced fresh parsley
- 3 anchovy fillets, minced
- 2 tablespoons capers, drained,rinsed and patted dry
- 1 tablespoon minced garlic
- 1 teaspoon oregano, crumbled (preferably Mediterranean)
- salt and pepper
- 1 loaf round Italian bread or 1 loaf French bread, 8 inch (about 1 lb)
- 4 ounces italian salami, thinly sliced
- 4 ounces provolone cheese, thinly sliced
- 4 ounces mortadella, thinly sliced
Method
- Combine first 9 ingredients in medium bowl.
- Season and leave overnight for flavours to blend together.
- Drain olive salad and reserve liquid.
- Using long, serrated knife, but bread in half horizontally.
- Remove doughy centers of each half, leaving a 1 inch thick shell.
- Brush insides of bread shells with reserved liquid.
- Press 1/2 of olive salad in bottom shell.
- Layer salami, provolone and mortadella over the olives.
- Press on remaining olive salad.
- Cover with top round of bread and press down gently.
- Wrap tightly in foil.
- Cover with a tray or cutting board and place 3, 5 lb weights (various large cans) and refrigerate atleast 30 minutes.
- (can be prepared up to 6 hours ahead this is great picnic fare).
- Cut into 6 wedges.
- Pierce each with a long toothpick and serve.
