Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Pitted black Kalamata olives |
| 3 tablespoons | Olive oil |
| 1 tablespoon | Chopped fresh basil |
| 1 tablespoon | Drained capers |
| 2 \N | Garlic cloves; minced |
Puree olives with oil, basil, capers and garlic in processor. Transfer to bowl. Can be prepared 4 days ahead; refrigerate. Let stand one hr. at room temp before serving.
Posted to KitMailbox Digest by J Pellegrino <gigimfg@...> on May 26, 1998