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Categories:Viewed: 514 - Published at: 3 years ago
Ingredients
- 2/3 cup pitted green olives coarsely chopped
- 2/3 cup pitted black olives coarsely chopped
- 1/4 cup pimiento chopped
- 3 cloves garlic finely minced
- 1 anchovy fillet mashed
- 1 tablespoon capers
- 1 cup fresh parsley finely chopped
- 1 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup olive oil
Method
- Combine the ingredients.
- Place in a nonreactive container.
- Cover and refrigerate 12 to 24 hours before serving.
- Will keep for several weeks under refrigeration.
