A variety of olives makes this a tasty spread or appetizer dip.
Espalhe Olive (Portugese)
Makes 3 ½ cups (830 ml)
marinate 3 days
1 ½ cups (340 g) pitted green olives
½ cup (115 g) pitted black olives
1 cup pickled organic vegetables (cauliflower, carrots, celery, etc.)
2 Tbs. (30 ml) capers
3 garlic cloves
1 stalk of organic celery, thinly sliced
3 Tbs. (45 ml) red wine vinegar
1 Tbs. (15 ml) chopped parsley (=1 tsp. dried)
1 Tbs. (15 ml) dried oregano
1 tsp. (5 ml) crushed red pepper fakes
1 organic scallion or small onion, chopped
¼ roasted bell pepper, finely chopped
1 ½ cups (355 ml) olive oil
1. In a food processor, finely chop the olives, pickled vegetables, capers, and garlic.
2. Transfer to a bowl and add the celery, vinegar, parsley, oregano, red pepper flakes, scallion/onion, roasted bell pepper, and 1 tsp. (5 ml) black pepper. Mix.
3. Add the oil, cover, and refrigerate at least 3 days and up to a week.
4. Use an appetizer dip, spread on slices of bread or hard (dairy-free) cheese, over fish, onto a sandwich...
