This simple spread is reminiscent of a classic New Orleans muffuletta sandwich. This can be served on crackers, toasted bagels, or crostini. Also a nice addition to a pasta salad, a cheese board, or spooned on to grilled fish, pork or chicken. It will keep for up to a month in a tightly sealed container in the fridge.
I like this a little chunky, so I chop the olive salad ingredients by hand. But feel free to pulse in a food processor, just don't process into a puree. If time allows, refrigerate for several hours or even better overnight, as the flavor intensifies.