I’m always looking for different appetizers to share with friends aboard Blue Sky. This recipe is simple enough to make ahead and keep on hand in a jar in the fridge for up to 10 days. It goes well on toasted baguette slices or crackers. Don’t expect it to last long, it is delicious.

1 (5 ounce) jar pitted black olives
1 (7 ounce) jar green pimento olives
2 ½ TBSP Olive Oil
1-2 cloves garlic, chopped
5/8 cup white onion, chopped
1 tsp capers
Ground black pepper (several shakes)

1 – Drain liquid from both olive containers
2 – Finely chop garlic and onion
3 – Put all ingredients into a food processor and pulse 5-10 times. You want little chunks, not mush.
4 – Refrigerate until ready to serve. Place on toasted baguette slices just before you serve so the bread doesn’t get too wet. Or allow guests to top their cracker of choice.

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