Thursday, January 14, 2010

I Recommend...


Olive Caper Relish
~adapted from Gourmet Magazine, March 2003

  • 1 cup pimiento-stuffed green olives, rinsed and drained
  • 2/3 cup pitted kalamata olives, rinsed and drained
  • 3 tablespoons drained bottled capers, rinsed and drained
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 large clove garlic, cut in half
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon fresh thyme
  • 1/8 teaspoon dried hot red pepper flakes

Instructions -

Put all of the ingredients in a food processor and pulse until coarsely chopped. Don’t puree.

So yummy!! I put it on salads or eat it on bread or crackers with cheese.

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