Tangy olive spread

By Sara Lynn Cauchon
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print


  • 1/2 cup green olives, pitted
  • 1/4 cup roasted red peppers
  • 1/4 cup pepperoncini or hot banana peppers
  • 2 tablespoons capers
  • 1 shallot
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar


*Recipe not pictured.
  1. In a food processor, combine the green olives, roasted red peppers, pepperoncini, capers, shallot, olive oil, and red wine vinegar. Pulse until the mixture resembles coarse crumbs.

Watch The Social Daily at 1pm ET on CTV

Follow Sara Lynn Cauchon: