So, make your basic muffaletta olive salad:
1 1/2 Cups Green Olives, Pitted
1/2 Cup Calamatta Olives (or Black) Pitted
1 Cup Gardiniera (Pickled Cauliflower, carrots, celery, Pepperoncini)
1 Tbsp. Capers
3 each Fresh Garlic cloves, thinly sliced
1/8 Cup Celery, thinly sliced
1 Tbsp. Italian Parsley, finely chopped
1 Tbsp. Fresh oregano or 2 tsp. dried
1 tsp. Crushed red pepper flakes
3 Tbsp. Red Wine Vinegar
1/4 Cup Pimientos (Roasted red peppers)
1 Tbsp. Green Onions, thinly sliced
Kosher Salt & Freshly Ground pepper To Taste (salt may not be necessary)
Crush each olive on a cutting board with your hand. Combine all ingredients. Cover with:
Extra Virgin Olive Oil about 1 - 1 1/2 Cups
Put into a bowl or jar, cover and let the flavors marry for about a week.
Then get yourself some good focaccia bread and whip up a nice muffaletta
(Genoa Salami, Hot Capicola, Mortadella, Mozzarella, Provolone)
Put the left over olive salad in a sealed Tupperware container, throw it into the fridge and forget about it for 2-3 weeks. Open up a can of tuna (yes, tuna) throw it in a bowl with about a 1/3 – 1/2 cup of the olive salad and JUST enough mayo to hold it all together. Let that sit for 10-15 minutes, then put that between a couple slices of bread and THAT is the best sandwich ever.
Think about it, I usually chop up a little onion, garlic, capers, and shallots for the tuna, and that's pretty good, but the olive salad? MUCH better.