| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads |
4 |
Servings |
INGREDIENTS
| 2/3 |
c |
Pitted green olives; coarsely chopped |
| 2/3 |
c |
Pitted black olives; coarsely chopped |
| 1/4 |
c |
Pimiento; chopped |
| 3 |
|
Cloves garlic; finely minced |
| 1 |
|
Anchovy fillet; mashed |
| 1 |
tb |
Capers |
| 1/3 |
c |
Fresh parsley; finely chopped |
| 1 |
ts |
Dried oregano |
| 1/4 |
ts |
Freshly ground black pepper |
| 1/4 |
c |
Olive oil |
INSTRUCTIONS
Combine the ingredients. Place in a nonreactive container. Cover and
refrigerate 12 to 24 hours before serving. Will keep for several weeks
under refrigeration.
Posted to recipelu-digest Volume 01 Number 185 by RecipeLu
<recipelu@geocities.com> on Oct 31, 1997
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