This is a classic Mediterranean olive spread often served as a tapa on good crusty bread. It's similar to tapanade but a little simpler.
Used different ingredients. I always have an empty dish to bring home from dinner party when I bring this along. I like to throw in abit of oregano (dried/fresh - whatever you have on hand) along with a handful of diced sun dried tomatoes. I have used a combination of olives as well - and it turned out great. Make sure that you rinse your olives first tho' - it cuts down a bit on the saltiness of the brine that they are stored in. - 08 Oct 2008
Used different ingredients. For a twist, I added a little Dijon mustard. - 08 Oct 2008
You can also add other varieties of olives to this recipe with success. - 08 Oct 2008