July 4th : Picnic Basket

What will be in your picnic basket this 4th of July? We always pack food to eat while waiting for the fireworks!

Bite Size Muffulettas:

• 6 French rolls split or you can use a round Italian bread cut in pieces
• 1/2 lb of sliced hard salami
• 1/4 lb  sliced provolone cheese
• 1/2 lb of sliced Cotto  salami
• 1/4 lb sliced  mozzarella cheese 
• Good Italian  olive mix  in a jar  or use the one below

1. Spread olive mixture over tops and bottoms of rolls. On roll bottoms, layer with hard salami, provolone cheese, cotto salami and mozzarella cheese. Replace tops.
2. Wrap tightly. Refrigerate overnight. Cut each into 6 wedges; secure with toothpicks.

Olive Salad :

• 1 ½ cups Green Olives with Pimento Drained
• 1 ½ cups Pitted black olives drained
• ¾ Cup Giardiniera drained
• 5-10 Pepperoncini Drained
• 1 tablespoon Fresh Italian Parsley Finely chopped
• 1 tablespoon Dried Oregano
• 1 tablespoon Finely Minced Garlic
• Ground Pepper
• ¾ Cups Olive Oil

Instructions

• Chop olives and giardiniera, place in a large bowl.
• Trim the stem ends off the pepperoncini, allow any trapped brine to drain. Chop, add to the large bowl.
• Measure parsley, oregano, and garlic into the bowl, stir well to combine.
• Season with ground pepper, to taste, before stirring in the olive oil.
• Pack mixture into clean glass jars, making sure to top each jar with olive oil from the bowl.
• Transfer to fridge. Ideally, allow it to chill for at least 24 hours before using.