Nancy's olive tampenade

4 servings

Ingredients

Quantity Ingredient
¾ cup Olives; large California
; type, chopped
1 large Plum tomato; chopped fine
2 tablespoons Carrot; grated finely
2 tablespoons Green peas; frozen, chopped
1 tablespoon Onion; chopped fine
1 tablespoon Red bell pepper; chopped fine
1 tablespoon Fresh parsley; chopped
1 tablespoon Lemon juice
1 teaspoon Spicy mustard
1 teaspoon Cilantro; chopped fine
½ teaspoon Italian seasoning
½ teaspoon Garlic clove; minced
2 drops Hot sauce

Directions

Mix all ingredients together. May place all ingredients unchopped in a food processor or blender for a very smooth texture. Garnish with a parsley sprig or a carrot coin.

Serving Ideas : Serve as a relish, sandwich spread, or as a dip. NOTES : For a spicier taste add more hot sauce. For a mid-eastern flavor add curry powder and capers. For a southwestern flare add chili powder, cumin or cayenne pepper.

Recipe by: Nancy Siler-Dominicks Finer Foods Converted by MM_Buster v2.0l.

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