2 Ea. Red onions, small dice
1 Cup Calamata olives
1 Cup Picholene olives
1 Cup Niscoise olives
2 Bunches Basil, chiffonade
2 bunches Parsley, chopped
2 Tblsp Red pepper flakes
1/2 Cup Extra virgin olive oil
Salt and pepper to taste
Pit and rough chop olives. Prep all other ingredients. Combine everything
in a stainless steel bowl. mix well. Adjust seasoning and olive oil. Should
be chunky, not smooth. Store covered and refrigerated for up to three days.
Visit the People's Cam!
A web camera aimed at a monitor
running a text screensaver which YOU control!