Yield: 1 Servings
|½ cup||Pitted black Kalamata olives|
|3 tablespoons||Olive oil|
|1 tablespoon||Chopped fresh basil|
|1 tablespoon||Drained capers|
|2||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