Muffuletta

Combine the kalamata olives green olives basil garlic and oil in a food processor or blender and process until coarsely chopped.

Cut the top from the bread loaf and hollow out the center so that about 1/2 inch of crust remains. Spread olive mixture evenly over the inside of the loaf. Layer the salami cheese tomatoes and onion until the loaf is full.

Replace top of bread lightly press down and wrap tightly in plastic wrapping. Refrigerate for at least 2 hours or up to 1 day. Slice crosswise in about 1 1/2 inch pieces and serve.