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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Serve this chunky French favorite as an hors d'oeuvre accompanied with baguette slices, enjoy it with pan-seared tuna or salmon, or on a sandwich of crusty bread and goat cheese. The recipe is easily doubled or tripled if you have multiple gifts to give. Ingredients:
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 |
Directions:
1. 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.
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