Serving Size : 25 Preparation Time :0:10


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup black olives -- pitted and drained
1/2 cup green olives -- salad-type
1 stalk celery
2 tbsps capers
1 red bell pepper
2 cloves garlic
1/4 cup extra virgin olive oil -- approx
1/8 tsp dried oregano
1/4 tsp dried basil
1/8 tsp red pepper flakes

Chop the olives through garlic in the food processor. Add olive oil
until mixture just begins to loosen up. Transfer to a bowl and stir in
herbs and pepper. Store in the fridge


NOTES : This spread is wonderful on a New Orleans style muffaletta
sandwich but is also great on crostini, crackers and flour tortillas or
pita bread points.