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Ingredients
- 1 CUP MIXED PITTED BRINE CURED OLIVES COARSEY CHOPPED
- 1 TB CHOPPED CAPERS
- 2 SMALL GARLIC CLOVES, SMASHED
- 1/2 TSP CRUSHED RED PEPPER
- 3 TB RED WIND VINEGAR
- 1/2 CUP EVOO
Preparation
Step 1
In bowl, combine all ingredients.
Best uses: Mix the olivada into mayonnaise to create a quick aioli to spread on bruschetta, or to mix into a tuna or chicken salad. Brush on bread, vegetables, fish, chicken lamb or steak while grilling or serve on the side.
Can be refrigerated for up to 3 days.
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