1 pullman loaf, unsliced
16 ounces Italian Olive Salad, recipe follows
4 1/2 ounces thinly sliced Genoa salami
8 ounces sliced Virginia ham
8 ounces sliced mortadella
8 ounces sliced provolone
4 ounces sliced mozzarella
1 quart large pimiento-stuffed green olives, drained and slightly crushed
1 1/2 cups large Greek black olives, drained and pitted
1 1/2 cups extra-virgin olive oil
1 1/2 cups vegetable oil
1 cup pickled cauliflower, drained
1/4 bunch celery, sliced diagonally
2 medium carrots, peeled and thinly sliced diagonally
1/2 cup pepperoncini, drained and left whole
1/3 cup cocktail onions, drained
1/4 cup small capers, drained
6 cloves garlic, minced
1 1/2 teaspoons Italian seasoning
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1/4 teaspoon celery seeds
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