2 cups mixed, pitted olives (kalamata, green with pimento, garlic marinated, etc.)
¼ cup giardiniera
1 jarred roasted red pepper, seeded
2 Tbsp capers
1 shallot minced
1 clove garlic, minced
1 Tbsp red wine vinegar
2 tsp. dried oregano
salt and pepper to taste
3 Tbsp olive oil
Instructions
Combine all ingredients except for olive oil in a food processor.
Pulse 10-15 times until all ingredients are thoroughly chopped and no large chunks remain. (Be careful not to go too far or you'll get a paste--tasty, but not what we are going for here!)
Pour the mix into a storage container, season with more salt and pepper if necessary, and top with olive oil. Cover and store 24 hours.
Enjoy!
Recipe by This Cookin' Dad at http://thiscookindad.com/2015/02/olive-salad-spread/