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Prep 30 mins
Cook 0 mins
- 1 (8 ounce) jarlehmann farms garlic stuffed black olives
- 2 teaspoons lehmann farms parisian mustard
- 1⁄4 cup lehmann farms black pepper garlic & rosemary oil
- 2 tablespoons capers, rinsed and drained
- 1⁄2 cup lehmann farms anchovy-stuffed olives
- 1 medium tomatoes, peeled,seeded,and chopped
- 2 tablespoons chopped onions
- 1 tablespoon finely chopped cilantro
- 1 1⁄2 teaspoons fresh oregano (or 1/2 tsp dried)
- Combine all ingredients, except the tomato and cilantro, in a blender or food processor.
- Process, pulsing on and off and scraping down the sides of the container as needed, until smooth and well combined.
- By hand, stir in tomato and cilantro.
- If making ahead, refrigerate covered, then return to room temperature.
- Great on French Bread slices or Griddle corn cakes.