IINGREDIENTS:
1 cup Kalamata olives, seeded, and processed to matchhead size
1 cup raw shelled walnuts processed to matchhead size
2 Mezzettaฎ brand pickled Jalapeno peppers in escabeche, chopped fine
1 tablespoon Mezzettaฎ brand Roasted Red Bell peppers, Chopped fine, or roast your own**.
1/2 cup flatleaf Italian parsley, chopped very fine
1/4 cup frsh basil leaves, chopped very fine
1 tablespoon Japanese rice wine vinegar
1/2 cup Extra Virgin olive oil, the best you can afford
1 tablespoon Truffle Oil
1 teaspoon fresh ground black pepper
PREPARATION:
Mix all the above ingredients together and refrigerate over night. Add more olive oil to adjust the texture to your preference if necessary. This can be kept in the refrigerator for at least two weeks. Always bring back to room temperature before serving.
Serve on toasted Italian or sourdough baguette rounds, "Crostini".
**See "Vegetables" for how to roast peppers.