½ cup green olives in brine, drained, pitted, and finely chopped ½ cup pitted Kalamata olives, finely chopped ¼ cup finely chopped bottled roasted red sweet pepper 1 tablespoon capers, drained and finely chopped 1 large clove garlic, peeled and finely chopped ⅛ teaspoon ground black pepper Dash crushed red pepper 2 tablespoon extra-virgin olive oil
A zesty spread that is wonderful on sandwiches of every description.
