• 2/3 cup green olives, pitted and chopped
• 2/3 cup black olives, pitted and chopped
• 1/4 cup pimentos, chopped
• 3 cloves garlic, minced
• 1 anchovy fillet
• 1 tablespoon capers
• 1/3 cup Italian parsley, chopped
• 1 teaspoon oregano

• 1/4 teaspoon black pepper
• 1/2 cup olive oil
• 1 large round loaf of Italian bread
• 1/3 pound hard salami, sliced
• 1/3 pound ham, sliced
• 1/3 pound provolone cheese. sliced
• 1/3 pound mozzarella cheese, sliced

*Olive salad should be prepared at least 12 hours ahead of time. Keep in an airtight container in the refrigerator before and between use. To prepare olive salad: Thoroughly mix green and black olives, pimentos, garlic, anchovy, capers, parsley, oregano, black pepper and olive oil in a medium-sized bowl. Cover and refrigerate at least 12 hours. To prepare the sandwich: Slice the Italian bread in half horizontally. Brush the bottom half lightly with olive oil. Layer on the salami, ham, provolone and mozzarella slices. Top with a generous portion of olive salad. Place top on sandwich and cut into quarters to serve.