new orleans style muffuletta

Muffuletta originated in New Orleans, where it’s used as a sandwich filling. Bursting with flavor, it makes an interesting addition to soups, tomato sauce, pizza and pasta and it’s great all on its own. It’s a staple in my fridge; I love to serve it on the original raincoast crisps® or baguette slices, either straight up or partnered with soft goat cheese.


  • ¾ cup green olives, stuffed with pimento
  • ¼ cup Kalamata olives, pitted
  • ¼ cup artichoke hearts
  • ¼ cup sun-dried tomatoes, softened
  • 1 tbsp. capers, drained
  • 2 cloves garlic
  • ¼ cup olive oil
  • ¼ tsp. sambal oelek*
  • 1 tsp. balsamic vinegar
  • 1 Tbsp. chopped fresh rosemary
  • 1 Tbsp. chopped fresh parsley
  • ¼ tsp. dried oregano
  • ¼ tsp. freshly ground pepper
  • sea salt


  • STEP 1: Finely chop or pulse in a food processor the green and kalamata olives, artichokes, sun-dried tomatoes, capers, garlic.
  • STEP 2: Place in a bowl and stir to combine. Add oil, sambal oelek, vinegar, rosemary, parsley, oregano and pepper; stir again.
  • STEP 3: Season to taste with salt and pepper.

*Sambal oelek is an Indonesian-style spicy sauce made from chilies, salt and vinegar. Look for it in the Asian food section of supermarkets. If you can’t find it, substitute chili sauce.

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