Yield: 4 Servings
|1 cup||Pimento olives; quartered or sliced|
|1 cup||Diced celery|
|2 tablespoons||Olive oil|
|1 tablespoon||Red pepper flakes|
|2 teaspoons||Finely minced garlic|
|1 tablespoon||Fresh oregano -or-|
|1 teaspoon||Dried oregano|
Date: Thu, 8 Feb 1996 17:53:57 -0600 From: Judy Howle <howle@...>
Here is a recipe that I really like that combines olives and peppers. I saw it on an AM show, I think it was CBS This Morning, prepared by an Italian cookbook author. I think the name of her book was TRATORIA.(sp?) Mix all ingredients and let stand for one hour in refrigerator to blend flavors.
(A little bit goes a long way, but it keeps for up to 2 weeks in the refrigerator, even though the celery gets a bit soggy. For a smaller amount, use the smallest size jar of olives and adjust other ingredients accordingly.)
CHILE-HEADS DIGEST V2 #236
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .