Easy Olive Caper Relish

If you're looking for extreme flavor then this is one you will have to try! --- spread on toasts and use as a quick d'oeuvre or use as a condiment --- plan ahead this needs to be refrigerated for a minimum of 4 hours before serving the flavors intensify with chilling --- this makes about 1-1/2 cups if you want to double the recipe make in two separate batches and keep in two glass containers don't store the two batches together as the flavors tend to become too overpowering.

• Ready In: 5 mins
• Yields: 1 1/2 cups

Ingredients

• 1  cup  pimento stuffed olive, rinsed well
• 2⁄3 cup  pitted kalamata olive, rinsed well
• 3  tablespoons  bottled capers, drained and rinsed well
• 1 1⁄2 tablespoons olive oil
• 1  large  clove garlic clove, minced
• 1  teaspoon red wine vinegar or 1  teaspoon fresh lemon juice
• 1⁄8 teaspoon dried oregano or 1⁄8 teaspoon thyme, crumbled
• 1⁄8 teaspoon hot red pepper flakes (can use more for extra heat)

Directions

1. In a food processor, pulse all ingredients with on/off turns until coarsely chopped.
2. Cover and refrigerate for 4 hours before serving.
3. Delicious!