Garlicky Olivada

• 1 c. mixed pitted brine-cured olives
• 1 tbsp. chopped capers
• 2 small garlic cloves
• 1/2 tsp. crushed red pepper
• 3 tbsp. red wine vinegar
• 1/2 c. extra-virgin olive oil

1. In a bowl, combine all of the ingredients.
2. Make Ahead: The olivada can be refrigerated for up to 3 days.
3. Best Uses : Mix the olivada into mayonnaise to create a quick aioli to spread on bruschetta, or to mix into a tuna or chicken salad.
4. Brush on bread, vegetables, fish, chicken, lamb or steak while grilling or serve on the side.

mixed pitted brinecured olives, capers, garlic, red pepper, red wine vinegar, extravirgin olive oil

Taken from www.delish.com/recipefinder/garlicky-olivada-recipe-8184 (may not work)