Roasted Red Pepper & Olive Spread Recipe
Ingredients
- 230g Odysea Kalamata & Green Olives
- 110g Odysea Roasted Red Peppers
- 1 clove of fresh garlic
- 1/2 teaspoon crushed dried rosemary
- 1/2 teaspoon fresh ground black pepper
- 180ml (approx) Odysea Extra Virgin Olive Oil
Method
- Finely chop garlic in food processor.
- Add olives, peppers and seasoning and pulse until coarsely chopped.
- With the processor running add the olive oil, using more or less oil to achieve desired consistency.
Try spreading over cream cheese and serve with Elviart traditional pita bread.