I Recommend...

This:

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.