Make this marvelous concoction now and you'll have it on hand all through the holidays, because it keeps for months and months in the refrigerator. As you may know, its roots are in New Orleans, where the muffaletta sandwich -- a hearty submarine sandwich concoction of Italian-style meats and cheeses, slathered with a rich olive and garlic relish -- was created decades ago. However, it's a wonderful mixture to have on hand as an appetizer. So, several years ago I began fiddling with the formula and created the following version, which makes the perfect party spread, when accompanied by slices of a crusty baguette, or crostini.

1/2 cup coarsely chopped pimiento-stuffed olives
1/2 cup coarsely chopped pitted black olives
1/2 cup coarsely chopped sweet onion
1/4 cup coarsely chopped fresh Italian (flat-leaf) parsley
1/4 cup balsamic vinegar (more to taste)
1 tablespoon coarsely chopped garlic
2 teaspoons drained and rinsed capers
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon each: salt, freshly ground black pepper
1/3 cup extra virgin olive oil

Place the olives, onion, parsley, vinegar, garlic, capers, oregano, salt and pepper in a food processor. Pulse the mixture until the ingredients are finely chopped. Add the olive oil and continue processing until the mixture is thoroughly chopped but not pureed. Adjust seasonings, adding additional vinegar if it needs a "zing," or additional olive oil if the mixture seems too "sharp." Will keep in the refrigerator for at least one month. Since the olive oil solidifies at low temperatures, remove from the refrigerator at least 30 minutes before serving.