1 round loaf Italian-style bread
Olive Salad (see recipe below)
Extra-virgin olive oil or juice from Olive Salad
salami, thinly sliced
smoked ham, thinly sliced
Provolone cheese, thinly sliced

Cut bread in half crosswise (lengthwise) and scoop out about half of the soft dough from top and bottom pieces. Brush the inside bottom of loaf with olive oil. Layer salami, ham and Provolone cheese on the bottom. Top with as much Olive Salad as will fit without spilling out. Add top of loaf and press down slightly. Slice like a pie and serve.

Olive Salad:
2/3 cup coarsely chopped green olives with pimiento
2/3 cup coarsely chopped Kalamata olives
3 cloves garlic, minced
1 tablespoon anchovy paste
1 tablespoon capers, drained and rinsed
1/2 cup finely-chopped fresh parsley leaves
1 teaspoon finely-chopped fresh oregano leaves
1/2 teaspoon freshly-ground pepper
1/2 cup extra-virgin olive oil

In a medium bowl, combine all the ingredients and then allow the flavors to mingle for at least 1 hour prior to serving. Store, covered, in the refrigerator until ready to use.