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["It's easy to make the olive salad in the bowl of a food processor using the olives, cornichons, garlic, oregano, olive oil, vinegar and black pepper. Give everything a few quick pulses. It should remain a bit chunky---somewhat more coarse than a tapenade (to which it's related).", "Spoon the olive salad into a non-reactive bowl and cover with cling wrap. It should then go into the refrigerator to rest for 5 to 8 hours, and will keep well overnight and into the following day.", "To assemble, use a sharp bread knife to divide the loaf into two halves horizontally like a giant hamburger bun. Smear some mustard on the bottom half and stack the ham, capicola, provolone, and scoop a generous helping of olive salad over. Cover with the top portion and divide into halves or quarters. Bring napkins.", "Note to the cook: for the garlic I use a ""garlic confit"" that I learned from Thomas Keller's BOUCHON cookbook. That consists of about 40 cloves of peeled garlic covered in canola oil and ""poached"" for about forty minutes---a flame tamer is advised. Store the garlic and oil in a sealed container in the refrigerator until ready to use. After a few days the oil will be highly perfumed. I think the little Corsican would like that touch. It's handy to have on hand and you can add a little of the oil to the salad.", "If you are a capable home baker you may want to make your own loaf. I've thought about substituting a fougasse."]
