NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- garlic1 clove
- Kalamata olives, 160 g; pitted6 oz
- white onions, 80 ml; white; chopped1/3 cup
- red onions, 80 ml; chopped1/3 cup
- capers, 30 ml; rinsed and drained2 tbsp
- lemon peel, 15 ml; grated1 tbsp
- fresh thyme leaves, 15 ml; fresh leaves1 tbsp
- olive oil, 60 ml1/4 cup
- baguette or rustic bread, toasted slices
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
In food processor with motor running, drop in garlic and chop. Turn off motor and add olives, onions, capers, lemon peel and thyme. Pulse to chop to coarse consistency.
Add olive oil and pulse to just blend keeping texture in mixture.
Serve with toasted baguette or rustic bread slices.
Region evidence: no stated origin (basic dish)
