Makes about 1 cup. Difficulty
1 cup kalamata olives (organic is preferred) 1 Tablespoon capers 2 garlic cloves, minced 1/2 teaspoon hot red pepper flakes 3 Tablespoons red wine vinegar 1/2 cup extra virgin olive oil 2 Tablespoons fresh basil, chopped Salt and freshly ground black pepper
Coarsely chop the olives. Place the olives and remaining ingredients in a bowl and stir to combine. Adjust seasonings to taste with salt and freshly ground black pepper. Let sit for at least 10 minutes.
This topping is great for grilled steaks, fish, chicken or lamb. You can also mix this into mayonnaise to create a quick aioli to spread on gluten-free crostini, or to mix into a chicken or tuna salad.