Italian Muffuletta – Rocky Mountain Olive Oil

Ingredients

• 1 cup garlic stuffed gordal olives, coarsely chopped
• 1/2 cup black mission olives, coarsely chopped
• 1/3 cup fire roasted red peppers, drained and 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 green piri-piri chili stuffed gordal olives, coarsely chopped
• 1/4 cup marinated cocktail onions
• 1/2 teaspoon celery seed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 3/4 teaspoon ground black pepper
• 1/4 cup Rocky Mountain Olive Oil
• A-Premium White Balsamic Vinegar
• Balsamic Vinegar
• 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