Head to the olive bar at your grocery store to get a mix of brined and oil-cured olives for more complex flavor. Moroccan (Beldi), Kalamata, Niçoise and Castelvetrano make a nice combo.

Headshot of Adam wearing a blue button up shirt on a white background
Adam Dolge
EatingWell Magazine, September 2021

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Credit: Eric Wolfinger

Recipe Summary test

active:
10 mins
total:
10 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Finely chop olives, roasted red peppers, garlic and anchovy paste together on a cutting board. Transfer to a medium bowl and stir in oil, lemon juice and pepper.

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To make ahead

Refrigerate for up to 1 week. Bring to room temperature before serving.

Nutrition Facts

81 calories; fat 7g; cholesterol 1mg; sodium 297mg; carbohydrates 3g; protein 1g; saturated fat 1g; vitamin a iu 117IU; potassium 4mg.
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