Description:

A tangy spread for crackers, cold cuts or raw vegetables

Source:

Ruth W.

Serves/Makes:2 1/2 cups

Ingredients

• 3-6 large cloves garlic, crushed
• 1 cup (225 ml) chopped pimento-stuffed green olives
• 1 cup (225 ml) chopped black olives
• 1/2 cup (125 ml) roasted sweet red peppers, chopped
• 1/2 - 1 cup (225 ml) olive oil
• 3 tbsp (45 ml) chopped fresh parsley
• 2 tbsp (30 ml) white wine vinegar

Preparation

• Mix all ingredients together.
• Let stand overnight at room temperature.
• Refrigerate if spread will not be used right away.
• Serve with salami, provolone, mortadella or
• as a spread with crackers.

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