Mediterranean Olive Salsa - Olivata

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Mediterranean Olive Salsa - Olivata

 

1 tablespoon water

1 tablespoon balsamic vinegar

1 tablespoon red wine vinegar

1/4 cup dried tomatoes

1/2 cup pitted kalamata olives

1 tablespoon chopped fresh basil

1 tablespoon olive oil

1/2 teaspoon chopped garlic

1/4 teaspoon pepper

1/8 teaspoon salt

French baguette slices

 

 

 

Combine first 4 ingredients in a small saucepan. Bring to a boil over

medium-high heat; reduce heat, and simmer, stirring occasionally, 1 to 2 minutes

or until liquid is absorbed and tomatoes are plump.

Process tomato mixture, olives, and next 5 ingredients in a food processor or

blender until smooth, stopping to scrape down sides. Serve with French baguette

slices.

 

Yield: Makes about 1 cup

 

Source: Southern Living, JULY 2004

Formatted by Chupa Babi: 03.20.08

 

" John spreads this rich olive paste on grilled or toasted French baguette slices

and serves them alongside Yellow Tomato Gazpacho. "

 

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