Amount Measure Ingredient -- Preparation Method
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1 pound kalamata olive
1 cup pimiento-stuffed green olive
1/2 cup red bell pepper
1/4 cup parsley
2 tablespoons garlic
1 tablespoon anchovy paste
2 tablespoons fresh oregano
1/2 cup olive oil
1/4 teaspoon pepper
24 bread
3 tablespoons unsalted butter
Preparation:
combine olives, bell peppers, parsley, garlic, anchovy, oregano, and olive oil-mix well season to taste with black pepper cover and chill for 4-24 hours serve at room temperature, with buttered toast rounds to the side
Nutritional Information:
694 Calories (kcal); 48g Total Fat; (62% calories from fat); 9g Protein; 57g Carbohydrate; 17mg Cholesterol; 1746mg Sodium
