Courtesy of, makers of Raincoast Crisps

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. Serve it on the original raincoast crisps or baguette slices, either straight up or partnered with fresh mozzarella burrata or fresh ricotta.


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

*or chili sauce


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.