Muffaletta

• 1 1/4 cups each Manzanilla and Kalamata Olives
• 4 cloves garlic
• 1/3 cup Olive Oil
• 2 T. Red Wine Vinegar
• 1 – 2 tsp. Balsamic Vinegar
• 1/2 Cup Finely Chopped Pepperoni
• 1/2 Cup Chopped Ham
• 2/3 Cup Shredded Jarlsberg Cheese
• 3 T. Chopped Parsley
• 1/2 tsp. Pepper Seeds
• 1 tsp. Dried Basil
• Round Loaf of Crusty Bread

Directions

• Pulse the olives together with the garlic in a food processor. 
• Slowly add the oil and vinegars.
• Cut a large round loaf of crusty bread in half. 
• Top with the pepperoni, ham, Jarlsberg, parsley, pepper seeds, and basil. 
• Place the olive mixture on top. 
• Wrap with plastic wrap and place a weight on the sandwich.  Let sit about 8 hours or overnight.
• Unwrap and cut into 12 pie pieces.