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Sun-Dried Tomato Olivada

Source of Recipe


Kelly Avery






List of Ingredients



• 1/2 C. pitted and chopped black Mediterranean olives, such as Kalamata
  
• 1/2 C. drained and coarsely chopped oil-packed sun-dried tomatoes
  
• 1 large red bell pepper, roasted, peeled, seeded, and cut into 1/4 in dice
  
• 2 T. nonpareil capers, drained and rinsed
  
• 1 T. chopped fresh basil
  
• 1 T. chopped fresh oregano (or additional basil)
  
• 1 T. red wine vinegar
  
• 1 T. extra-virgin olive oil
  
• 1 garlic clove, crushed through a press
  
• 1/4 t. crushed hot red peper
  
• Salt to taste
  






Instructions



1. Combine the olives, sun-dried tomatoes, roasted pepper, capers, basil, oregano, vinegar, oil, garlic, and hot pepper in a food processor and pulse until finely chopped but not pureed. Season with salt. Transfer to a medium bowl, cover, and refrigerate until chilled, at least 1 hour, or up to 3 days.
   
   
2. Transfer to a serving bowl. Serve chilled or at room temperature, with a small knife for spreading.