Many markets have olive bars with delicious selections. Black Kalamata olives are my favorite and for color any green variety will do. Another idea is to keep a couple of jars of good quality olives in the pantry so you can make this simple and versatile recipe with a moments notice. It tastes great as a topping on coconut seed crackers or tossed over warm steamed vegetables. Tuck into an omelet or frittata to jazz things up.

• 1 cup mixed green and black olives, pitted and coarsely sliced
• 2 narrow strips lemon peel, chopped
• 2 tablespoon capers
• 3 tablespoon red/orange or yellow bell pepper, diced small
• 1 teaspoon lemon juice
• 2 tablespoon olive oil
• 1 small clove garlic, minced
• 1/4 teaspoon pepper, or to taste
• 1 teaspoon chopped parsley
• 7 basil leaves, slivered

Drain olives and pit if necessary, coarsely chop by hand or pulse in the bowl of a food processor with the standard metal blade. Using a sharp knife cut two strips of lemon peel, taking care not to include any white pith, and mince. Toss all ingredients together in a bowl and allow flavors to blend one hour at room temperature.

Serve along side Grilled Lamb Chops with Herb Garlic Paste.

Serves 4-6

—recipe submitted by Heidi Lucia Chase, NTP
luciadella@yahoo.com

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