Description
A quick appetizer that travels well, holds up to summer heat and is bursting with flavors!
Ingredients
- 2 cloves Garlic (nice Big Ones)
- ¼ cups Capers, Drained
- 6 ounces, weight Canned Pitted Black Olives, Drained
- ¾ cups Green Olives With Pimentos
- 6 ounces, weight Jar Artichokes, Drained And Blotted Dry
- 1 teaspoon Red Wine Vinegar
- 1 Tablespoon Olive Oil
- Black Pepper To Taste
Preparation
Place garlic, capers, both types of olives and artichokes into your food processor bowl, put the lid on and pulse until combined. Scrape the mixture into a large bowl, add in the vinegar, olive oil and pepper and toss until combined.
Serve with pita chips or fresh, thin slices of French bread.
Colleen’s notes:
You can make this up to a day ahead, just add the olive oil now but do not add the vinegar until either just before serving or an hour ahead. Toss well.
You can customize the flavors—add more or less garlic, omit the artichoke, add anchovies or roasted red peppers. You can even sweeten it up a bit and add dried figs. You can only use black olives also, which I think is the traditional way.
You can use this to stuff mushrooms, stuff chicken breasts or top a burger. I bet this would be wonderful tossed with the Garlic Shrimp I make. Just thought of that—now I have to try it out!
