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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.



 

 

 


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