Total Time: 10 mins

Prep: 10 mins

Yield: 4-6 Servings

INGREDIENTS: 

• 1/2 cup black olives, pitted
• 1/2 cup green Spanish olives, pitted
• 1 tablespoon capers
• 1/4 cup roasted red peppers
• 1/2 cup extra virgin olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes

DIRECTIONS:

Start off by chopping both types of olives, and red roasted peppers super fine. In a bowl mix all your ingredients of chopped olives, red roasted peppers, capers, oregano, basil, pepper flakes and olive oil together. Mix well and serve as a spread or dip.

This is great over a simple toasted French baguette or you can even use this spread in your sandwiches and wraps for extra flavor.

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