Sunday, June 28, 2009

Olive Chutney

Conni’s Olive Chutney

1/3 cup chopped pitted green brine-cured olives (such as Greek or Italian)
1/3 cup chopped pitted black brined olives (kalamata)
1/4 cup chopped roasted red peppers from jar (I use the B & G with a seasoning in them already)
1 Tblsp. minced fresh parsley
2 anchovy fillets minced ( I use the anchovy paste located by the canned tuna )
2 teaspoons drained capers
1 teaspoon red wine vinegar
1 large garlic clove minced
1 tablespoons olive oil

Combine all in small bowl add 1 tablespoon olive oil let sit for at
least an hour.
I usually double the recipe.
Can be served over fish or pasta

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