Ingredients (use vegan versions):
- 3 large cloves garlic, minced
- 1 cup chopped pimiento stuffed green olives
- 1 cup pitted and chopped black olives
- 1/2 cup roasted sweet red peppers, cut into chunks
- 1/2 olive oil
Directions:
Make 24 hours ahead for best flavor, but not necessary. I use a small
food processor for the olives, but peppers must be chopped by hand.
Serve with a good Italian vegan bread or as a condiment for roasted Italian
veggie sandwich.
Preparation time: 10 minutes
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