Muffuletta
One of the most versatile condiments you'll ever find. Double the batch and give some to a friend. It's a staple in my fridge; I serve it on Original Raincoast Crisps or baguette slices, either straight up or partnered with a soft goat cheese.
Ingredients
3/4 cup (175 mL) green olives stuffed with pimento
1/4 cup (50 mL) kalamata olives, pitted
1/4 cup (50 mL) artichoke hearts
1/4 cup (50 mL) sun-dried tomatoes, softened
1/8 red onion
1 tbsp (15 mL) capers, drained
2 cloves garlic
2 anchovy fillets
1/4 cup (50 mL) olive oil
1/4 tsp (1 mL) sambal oelek
1 tsp (5 mL) balsamic vinegar
1 tbsp (15 mL) chopped fresh rosemary
1 tbsp (15 mL) chopped fresh parsley
1/4 tsp (1 mL) dried oregano
1/4 tsp (1 mL) freshly ground pepper
sea salt and freshly ground pepper
Directions
Finely chop the green and kalamata olives, artichokes,sun-dried tomatoes, onion, capers, garlic and anchovies. Place in a bowl and stir to combine. Add oil, sambal oelek, vinegar, rosemary, parsley, oregano and pepper; stir again. Season to taste with salt and pepper.