Captain Ron'sSailing and Cruising Pages |
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Florida Offshore Multihull Association
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Olive Spread
1
7 oz.
Spanish salad olives, drained 2
4.25 oz.
chopped black olives 5
cloves of
fresh garlic 5-6
slices of marinated jalapeno peppers (or more if you like it hot) 1
capful of
lemon juice oregano sprinkled on to taste olive oil Process garlic & jalapeno peppers using metal blade in food processor. Add Spanish olives processing until finely chopped. Remove to bowl. Add chopped black olives, lemon juice and oregano. Add enough olive oil to moisten, probably about 1 tablespoon or more depending on how wet you like it. Serve on crackers, toasted sour dough bread, or with chips. This also makes a delicious spread on sandwiches adding luncheon meat and cheese and whatever else you like. If you've ever had a New Orleans Style Muffaletta sandwich you'll recognize this relish. |