For the olive salad:
Combine all ingredients in a large bowl or pot and mix well.
Place in a large jar and cover with 1/2 olive oil and 1/2 Crisco oil.
Store tightly covered in refridgerator.
Allow to marinate for at least 24 hours before using.
For the sandwich:
Split a muffuletta loaf or a loaf of Italian bread horizontally.
Spread each half with equal parts of oilve salad and oil.
Place meats and cheeses evenly on bottom half and cover with top half of bread.
Cut in quarters.