Follow these steps for perfect results
kalamata olives
pitted, drained
ripe olives
pitted, drained
pimento stuffed olives
drained
garlic cloves
chopped
olive oil
balsamic vinegar
Combine all ingredients in a food processor bowl fitted with the metal blade.
Process with on/off pulses until the mixture is finely chopped but not completely pureed.
Serve immediately with small, thin slices of Italian bread or baguette-style French bread.
Expert advice for the best results
For a chunkier spread, process for a shorter amount of time.
Add a pinch of red pepper flakes for a little heat.
Refrigerate for at least 30 minutes to allow flavors to meld.
Everything you need to know before you start
5 minutes
Can be made 1-2 days in advance.
Serve in a small bowl with a drizzle of olive oil and a sprig of fresh rosemary.
With crusty bread
With crackers
As part of an antipasto platter
The acidity of the rosé complements the olives.
Discover the story behind this recipe
Commonly served as part of mezze platters.
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