1/2 cup honey
1/4 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1 1/2 tablespoons lemon zest
1 1/2 tablespoons red wine vinegar
1 teaspoon onion powder
2 teaspoons paprika
1/4 teaspoon garlic powder
1/4 teaspoon cured salt and pepper pepper pepper seasoning
1 (50 ounce) can black olives, drained
1 ($2) can garbanzo beans or tomato paste
1 can sliced mushrooms, drained
1 (8 ounce) package heavy cream
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, stir together honey, Worcestershire sauce, lemon juice, lemon zest, vinegar, onion powder, paprika, garlic powder, salt and pepper. Mix well.
Place olive oil in a small saucepan to simmer. Add garlic, brown sugar, salt, pepper and salt. Stir all together and bring to a boil. Reduce heat to medium-low and heat just until bubbly and puffed.
Heat oil over medium heat in a large saucepan or skillet. Stir in marinated olives and vinegar mixture. Bring to a boil and continue to heat until bubbles rise into bubbles.
Pour the marinade into a small bowl. Mix together tomato paste and marinade, add to saucepan and stir continuously while boiling. Remove from heat and stir in marinated basil and garlic.
Add cream and olives and toss gently until evenly coated.
Place olives in a shallow dish. Pour marinade over and spread evenly around bread. Remove bread from marinade, while reserving marinade to retain flavor.
Transfer bread to a 9x13 inch baking pan. Arrange one side of bread along with olives; spoon half layer of marinade over bread. Repeat with remaining bread. Cover with second side of bread and seal edges with foil. Pour marinade over bread and top with olive cream. Refrigerate for 90 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Bake bread in preheated oven for 45 minutes, until golden brown. Whip cream with spoon to spread evenly. Toast bread for 5 minutes, transferring to foil. Cook olives for 5 to 6 minutes, stirring mixture constantly. Remove foil and continue baking bread for 35 to 45 minutes or until golden brown.