Recipe(tried): Olive Salad and Muffaletta From New Orleans

Hi Cindy;
Here is a recipe from one of the Frugal Gourmet's cookbooks, I've tried it and it is very good.

OLIVE SALAD (To be made the day before you want to serve it)

3 large garlic cloves, crushed
1 cuo chopped pimento stuffed olives
1 cup pitted and chopped black ripe olives or calamatas
1/2 cup roasted sweet red peppers cut unto small chunks
1 cup olive oil
3 Tbsp. chopped fresh parsley
2 Tbsp. white wine vinegar
Mix all of the above and let stand overnight. Need not be refrigerated for the first night.

MUFFALETTA FROM NEW ORLEANS

1 large round freshly baked italian loaf
1/3 pound salami, sliced thin (Genoa or Italian wine cured)
1/2 pound provolone cheese, sliced thin
1/2 pound mild cheese, such as Havarti, sliced
1/3 pound mortadella or prosciutto or coppa ham, sliced

Make the salad the day before. Cut the bread in half horizontally, as you would for a sandwich. Scoop out some of the center of the loaf and drizzle olive oil from the salad on both halves of the bread. Use plenty! On the bottom half, place the salami, olive salad, cheeses and mortadella. Top with the other half of the loaf. Cut into wedges.