Your favorite Raduno Infused Organic Extra Virgin Olive Oil
1. Combine olives, giardiniera, peppers, parsley and garlic in a food processor. Pulse to chop until pieces are very small, about ½ inch or smaller. Transfer to a bowl and add vinegar and Raduno oil to your preferred dose. Stir to combine.
2. Spread each half of the muffuletta roll with a generous amount of olive salad. Layer half of the soppressata, half of mortadella, half of capicola, and half of the provolone on the bottom half. Repeat layers with the remaining meat and cheese. Close the sandwich and wrap tightly in paper or plastic and let rest for 1 hour before serving.
