Ingredients
1/2 cup each of Spanish and Calamata olives (pits removed)
1/2 cup of roasted red bell peppers (find in condiment section in grocery store).
1 clove of fresh garlic
1/2 teaspoon of crushed dried rosemary
1/2 teaspoon fresh ground black pepper
3/4 - 1 cup of olive oil
Preparation
Finely chop garlic in food processor. Add remaining ingredients pulsing on and off until coarsley chopped. Can plate over 8 oz. of cream cheese and serve with crackers or croutons.
Store left over in refrigerator for several weeks. Can add more olive oil if needed.
