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Categories:
kalamata olives green olives red bell pepper olive oil parsley capers thyme lemon rind freshly ground black pepper oil garlic
Viewed: 46 - Published at: 3 years agoIngredients
- 1/2 cup pitted chopped kalamata olives
- 1/2 cup chopped pimiento-stuffed green olives
- 1/2 cup drained and chopped roasted red bell pepper
- 1/4 cup olive oil
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 tablespoons drained capers
- 1 1/2 teaspoons chopped fresh thyme
- 1 1/4 teaspoons grated lemon rind
- 1/4 teaspoon freshly ground black pepper
- 2 oil-packed anchovy fillets, rinsed, patted dry, and minced
- 1 garlic clove, minced
Method
- Combine all ingredients in a bowl, and toss gently until blended. Store in an airtight container in the refrigerator up to 1 week. Serve at room temperature.
