This combination of black and green olives, onion and garlic is a rendition of the relish served on the classic New Orleans sandwich called muffuletta from the Palladio restaurant in the Hyatt Regency in Rochester, New York.
Recipe information
Yield
Makes 1 1/2 cups
Ingredients
1 cup pitted Spanish green olives
1 cup pitted brine-cured black olives (such as Kalamata)
1/4 cup chopped red onion
2 tablespoons chopped fresh basil
2 tablespoons fresh lemon juice
1 tablespoon freshly grated horseradish
1 tablespoon chopped garlic
1 tablespoon Dijon mustard
Dash of hot pepper sauce (such as Tabasco)
Dash of Worcestershire sauce
1/2 cup olive oil
Italian bread slices, toasted
Preparation
Combine first 10 ingredients in processor and chop coarsely. With processor running, gradually add oil. Transfer mixture to medium bowl. Season to taste with salt and pepper. Cover; refrigerate 1 hour. (Can be made 1 day ahead. Keep refrigerated.) Serve with bread.
