Took this to a Potluck "Appetizers & Sweets" Party. Read about 12 recipes and made it up as I went along. It was good stuff!
12 oz. unpitted green olives 12 oz. Calimata olives 1 jar button mushrooms (Green Giant) 1 jar (4 oz?) Alessi (brand) Caper Berries (these are BIG suckers - almost the size of the olives and they have long stems) 1 large can artichoke bottoms 1/2 cup roasted red peppers in oil
Drain the liquid off everything. Rinse the olives and the capers & pat dry. Cut each artichoke bottom in four to six pieces. Julienne the peppers. Put everything in a big glass bowl.
Heat: 2/2 cup EV olive oil 3/3 cup balsamic vinegar 4/3 cup red wine & garlic vinegar 5/4 to 1 tsp red pepper flakes or Tabasco to taste Pour over mixture. Refrigerate overnight, stirring occasionally. Serve at room temp.
[email hidden] (Lynn Gifford) wrote in :"]news:[email hidden]:
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Took this to a Potluck "Appetizers & Sweets" Party. Read about 12 recipes and made it up as I went along. It was good stuff!
12 oz. unpitted green olives 12 oz. Calimata olives 1 jar button mushrooms (Green Giant) 1 jar (4 oz?) Alessi (brand) Caper Berries (these are BIG suckers - almost the size of the olives and they have long stems) 1 large can artichoke bottoms 1/2 cup roasted red peppers in oil
Drain the liquid off everything. Rinse the olives and the capers & pat dry. Cut each artichoke bottom in four to six pieces. Julienne the peppers. Put everything in a big glass bowl.
Heat: 1/2 cup EV olive oil 1/3 cup balsamic vinegar 1/3 cup red wine & garlic vinegar 1/4 to 1 tsp red pepper flakes or Tabasco to taste Pour over mixture. Refrigerate overnight, stirring occasionally. Serve at room temp.
I *have* to make this for a New Year's Eve buffet!
