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Greek Olive Relish
 
Category: Appetizers
Yield: 6 servings
 

1 lbs

Kalamata olive

1 cup

pimiento-stuffed green olive

1/2 cup

red bell pepper

1/4 cup

parsley

2 tbsp

garlic

1 tbsp

anchovy paste

2 tbsp

fresh oregano

1/2 cup

olive oil

1/4 tsp

pepper

24

bread

3 tbsp

unsalted butter
 
Procedures
 
  1. Combine olives, bell peppers, parsley, garlic, anchovy, oregano, and olive oil-mix well.
  2. Season to taste with black pepper.
  3. Cover and chill for 4-24 hours.
  4. Serve at room temperature, with buttered toast rounds.
  5. To the side.