Muffuletta Spread

• 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

1. Combine first 10 ingredients in processor and chop coarsely.
2. With processor running, gradually add oil.
3. Transfer mixture to medium bowl.
4. Season to taste with salt and pepper.
5. Cover; refrigerate 1 hour.
6. (Can be made 1 day ahead.
7. Keep refrigerated.)
8. Serve with bread.

green olives, black olives, red onion, fresh basil, lemon juice, freshly grated horseradish, garlic, mustard, pepper, worcestershire sauce, olive oil, italian bread

Taken from www.epicurious.com/recipes/food/views/muffuletta-spread-1566 (may not work)