1 large jar green olives, chopped
1 can green black olives, chopped
2 anchovy fillets, chopped (optional)
2 tablespoons chopped pickled red peppers
Juice of 1/2 lemon
1/2 cup extra-virgin olive oil
1/4 cup red-wine vinegar
1 tablespoon sliced fresh cilantro
1/4 cup fresh oregano, sliced
1 tablespoon picked fresh thyme
Hot sauce, such as Tabasco
Coarse salt and freshly ground pepper
In a medium-size bowl, mix together both olives, anchovies, red pepper, lemon juice, oil and vinegar. Add oregano, thyme, and parsley; toss to combine. Season with Tabasco, salt, and pepper. Cover and transfer to refrigerator; chill overnight before using. Great on Muffaletta.
2 anchovy fillets, chopped (optional)
2 tablespoons chopped pickled red peppers
Juice of 1/2 lemon
1/2 cup extra-virgin olive oil
1/4 cup red-wine vinegar
1 tablespoon sliced fresh cilantro
1/4 cup fresh oregano, sliced
1 tablespoon picked fresh thyme
Hot sauce, such as Tabasco
Coarse salt and freshly ground pepper
In a medium-size bowl, mix together both olives, anchovies, red pepper, lemon juice, oil and vinegar. Add oregano, thyme, and parsley; toss to combine. Season with Tabasco, salt, and pepper. Cover and transfer to refrigerator; chill overnight before using. Great on Muffaletta.
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