One 10-inch round loaf Italian bread
1 cup mixed pitted olives, roughly chopped
1/4 cup Two Rivers Olive Oil (we suggest any of our Ultra premiums or try our spicy or garlicy versions)
1/2 cup pickled vegetables, such as giardiniera, chopped
1/4 cup chopped roasted red peppers
2 tablespoons chopped parsley
2 tablespoons red wine vinegar
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 pound salami, deli sliced
1/2 pound provolone, deli sliced
1/2 pound capicola, deli sliced
1/2 pound smoked mozzarella, deli sliced
1/2 pound mortadella, deli sliced
Divide the bread lengthwise. Scoop out some of the dough-y interior and reserve for another use.
Combine the olives, oil, pickled vegetables, red peppers, parsley, vinegar, garlic, and Italian seasoning in a bowl. Spread half of the olive tapenade on the bottom half of the bread. Layer the salami, provolone, capicola, mozzarella, mortadella and the rest of the olive tapenade. Top with the other half of the bread and wrap the entire loaf in plastic wrap. Top the wrapped sandwich with a cast iron pan and set aside to rest for 1 hour. To facilitate easy cutting, skewer the muffaletta with 4 skewers and cut into 8 even triangles.
6 oz. White Chocolate Chips
11.5 oz Extra Dark Chocolate
1 Tbsp. Two Rivers Blood Orange Olive Oil
1/2 cup Almonds, chopped
Prepare 1 baking sheet by lining with a piece of parchment paper.
Fill a large pot half full with water. Place the white chocolate chips in one mason jar and the dark chocolate chips in a second along with the Blood Orange Olive Oil. Set the mason jars in a pot of water so they can melt, stirring occasionally.
Once the dark chocolate is melted, add the chopped almonds and stir. Pour evenly on the prepared baking sheet.
Drizzle the melted white chocolate atop the dark chocolate in a decorative pattern. Finish with an even sprinkling of sea salt.
Set aside to cool or refrigerate if in a hurry. Once cool, break into pieces and enjoy!