INGREDIENTS
3/4 cups Castelvetrano olives
3/4 cups Kalimantan olives
1 TBSP capers with juices
1 TBSP roasted garlic
1/4 cup Buona Cucina Herbs de Provie Infused Oil
6 peppadew peppers
1/4 TSP Buona Cucina Mesquite Salt
1/4 cup Italian fresh parsley
DIRECTIONS
Combine all ingredients in food processor and pulse 10-15 times until finely chopped.
Makes 8-12 servings
*see recipe for how to roast your own roasted garlic
Recipe by Chef Brianna Lyle