Yield: 2 cups
Ingredients
- ½ cup Kalamata olives, chopped and pitted (125 ml)
- ½ cup Nicoise olives, chopped and pitted (125 ml)
- ½ cup Sicilian stuffed olives, chopped and pitted (125 ml)
- ½ red onion, chopped fine
- 1 tablespoon olive oil (15ml)
- 1 tablespoon red wine vinegar (15ml)
- 5 leaves fresh basil, chopped
- 1 teaspoon chopped fresh thyme (5ml)
- 2 tablespoons Vermouth (30ml)
- Fresh pepper to taste
Directions
- In a medium sized bowl combine all above ingredients. Stir well. Cover and let marinate in the refrigerator for 2 – 3 hours.
- Serve with crusty bread