California Ripe Olive Bruschetta Recipe


  • ¾ cup (150 g) California Ripe Olives
  • ¼ cup (70 g) Fresh Baby Heirloom Tomatoes
  • 3 cloves (9 g) Fresh Garlic
  • 2 tbsp (30 mL) Sherry Vinegar
  • 2 tsp (10 mL) White Balsamic Glaze
  • 2 tsp (5 mL) Balsamic Vinegar
  • 1/4 cup (125 mL) dried Parsley 
  • 3 tbsp (45 mL) Extra Virgin Olive Oil
  • Salt and Pepper, to taste


  1. Thinly slice olives and tomatoes, place in a mixing bowl.
  2. Finely chop garlic, add to olive and tomato mixture.
  3. Add the remaining ingredients. Mix, season to taste and serve.
Recipe by:

Chef Raymond Costain

Raymond Costain has been a chef for almost two decades, having worked in various restaurants throughout Toronto and Italy. He used his life savings to purchase a food truck which operated for three years and was a fixture at various festivals across Toronto, as well as in Montreal and Nova Scotia. Having won North America’s largest Mac and Cheese Festival (2019), he opened Dope as Duck restaurant in Etobicoke, Ontario during the pandemic. This local eatery has quickly become a popular destination for comfort foods from around the world.