Tangy olive spread

By Sara Lynn Cauchon
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Ingredients

  • 1/2 cup green olives, pitted
  • 1/4 cup roasted red peppers
  • 1/4 cup pepperoncini or hot banana peppers
  • 2 tablespoons capers
  • 1 shallot
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar

Directions

*Recipe not pictured.
 
  1. In a food processor, combine the green olives, roasted red peppers, pepperoncini, capers, shallot, olive oil, and red wine vinegar. Pulse until the mixture resembles coarse crumbs.

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