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
- 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.
- Transfer to a serving bowl. Serve chilled or at room temperature, with a small knife for spreading.
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