1 cup black and green olives, pitted
1 cup roasted red bell pepper
2 garlic cloves, peeled
1/4 cup chopped fresh parsley
1 tbsp red wine vinegar
Freshly ground black pepper
EVOO
Combine all (except oil and pepper) in food processor and pulse until chunky/well combined. Season to taste with pepper and drizzle with oil. Cover and refrigerate for 3 hours. Smack on a pita chip or other dipper of choice and let your taste buds be delighted!
4 servings, 2 pts. each
Clean Food, pg. 41
