2 lg garlic cloves, minced
1 T capers, rinsed and drained
18 Calamata olives, pitted
24 picholine olives, pitted
6 marinated artichoke hearts
6 sun-dried tomatoes in oilm drained and diced
2 marinated cipolline, diced, or cocktail onions
1/4 cup extra virgin olive oil
5 basil leaves, fresh
Place all ingredients in a blender or food processor and chop well, taking care not to turn to paste.
Add comment