Ingredients
- 1 cup Cento Imported Pitted Castelvetrano Olives, finely chopped
- 1 cup Cento Imported Green Cerignola Olives, finely chopped
- 1 cup Fresh Parsley, finely chopped
- 1 cup Cento Imported Extra Virgin Olive Oil
- 1/2 cup Cento Capote Capers
- 2 tbsp zest of Lemon
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1/4 cup Lemon Juice
Directions
Combine all ingredients in a large mixing bowl, stir thoroughly, cover and chill. Serve over toasted bread. Serves 4-6.
