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1 jar (12 oz) green olives stuffed with pimento 1 jar (8 oz) Kalamata olives, pitted 1 can (15 oz) black olives, pitted 1 jar (4 oz) tiny capers 2 cloves garlic ½ tsp salt 1 tsp Provence herbs or Italian herb mix ¼ cup olive oil Pinch of crushed red pepper flakes (more if you like it spicy)
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Drain the olives and capers well. Mince or finely chop the fresh garlic. Blend everything together in a salsa chopper or blender using the pulse mode. Don’t over-blend; try for 1/8” bits. Serve with warm Herbed Flat Bread or garlic toast. |