Photo: Guid-Olives or Guido-Lives Recipe
Ingredients
- 1/4 cup extra-virgin olive oil
- 1/2 cup garlic cloves, cut in halves
- 1/4 red onion, julienned
- 1/4 red bell pepper, julienned
- 2 fresh rosemary sprigs, cut in 1/2
- 1/2 teaspoon red chili flakes
- 1 teaspoon peppercorns
- 1 cup large Spanish olives
- 1/2 cup black olives, seeded
- 1/2 cup kalamata or jumbo gaeta olives, seeded
- 1/4 cup whole pepperoncini
- 1/2 cup baby carrots
- 3 tablespoons balsamic vinegar
Directions
In a medium saute pan over medium-low heat, add the olive oil, garlic, onions, red bell peppers, rosemary, chili flakes, and peppercorns. Let saute for 10 minutes.
Add olives, pepperoncini, carrots and vinegar, stir and simmer for 10 minutes over low heat. Serve warm.
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Read all 8 reviews
By belindacmills
The Woodlands, ...
on July 15, 2012
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We are BIG olive fans so this was a great treat! I chopped up the left overs and added them to a sandwich the next day cold and it was even better!
By chile head
Frisco, TX
on August 11, 2011
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This was a hit, even with the "olive haters". This is excellent to serve at a Tapas Party!
Easy, spicy & a good looking product!
By puamoonfire_117...
Dana Point, CA
on November 19, 2009
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I blanched the whole baby carrots for a few minutes before adding them. They need to be a little tender - not a lot. They should still have some crunch. The blend of flavors is killer. I agree that the sharpness is drawn out of the pepperocinis. I would be afraid that if left out, the flavors would not be quite so awesome. I buy a combo of olives at the olive bar at my supermarket. That gives me a good blend. I use canned black olives. Best to use pitted so there are no surprises.
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