Ingredients
- 1 can Cento Jumbo Pitted Black Olives (5.75 oz), finely chopped
- 1 jar Cento Chefs Cut Roasted Peppers (12 oz), drained
- 2 tbsp Cento Vegetable Paste in a Tube
- 1 Bellino Whole Garlic Cloves
- 1/2 tsp Cento Fine Sicilian Sea Salt
- 1/4 tsp Fresh Rosemary, finely chopped
- 1 tbsp Cento Imported Extra Virgin Olive Oil
Directions
Mix olives in a food processor until finely chopped, remove and reserve in bowl. Add peppers, vegetable paste, garlic, oil and salt to food processor and mix until pureed. Transfer red pepper sauce to a bowl and stir in olives. Top with rosemary and serve warm or cold. Great with polenta, fries, breadsticks or as a sandwich spread. Serves 4-6.
