OLIVE SPREAD
Ingredients
1 6 ounce can extra large pitted black olives; drain and discard liquid
1 5 ounce jar green olives stuffed with pimentos; drain and discard liquid
3 tablespoons extra virgin olive oil
3 teaspoons wine vinegar
3 cloves minced garlic
Steps
Chop olives well.
Mix in olive oil and wine vinegar.
Add garlic.
Mix all together well.
Refrigerate.
Let sit at least all day prior to eating so the flavors mingle.
Serve at room temperature with various crackers or panetini Italian toast.
NOTE: Prior to serving, may add some crumbled feta cheese (to taste) or melt
some mozzarella cheese on top.
Submitted by: Joanne Fritz