Olivada

• Half a red onion, peeled and roughly chopped

• 18 oz. good quality black and green olives

• 8 – 10 sun dried tomatoes, roughly chopped

• 1 - 2 tablespoons olive oil 

• 2 cloves of garlic, minced

• ½ teaspoon salt

• Fresh herb of choice (basil, parsley, cilantro, etc.), for garnish

• A baguette or crusty bread, sliced and toasted

Pulse the onions in a food processor until finely diced. If they are quite spicy, put them in a bowl and cover with cold water while you prepare the other ingredients.

Pit the olives if necessary and pulse them along with the sun dried tomatoes in the food processor. You can leave them a bit chunky like mine or processes them into a paste with a tablespoon or two of olive oil.

Drain the red onion and combine them in a bowl with the olives, sun dried tomatoes, garlic, and salt. You can add a bit of olive oil if you want, I didn’t add any. Garnish with fresh herbs and vinegar caviar balls and serve with toasted bread.

Serves 8 - From Cilantro & Citronella