Ingredients
Scale
- 1 1/2 cups giardiniera pickled vegetables
- 1 cup green olives
- 1 cup Kalamata olives
- 1/2 cup pepperoncini
- 1/3 cup red wine vinegar
- 1/4 cup roasted red peppers
- 1/4 cup olive oil
- 4 large cloves garlic
- 1 teaspoon dried oregano leaves (I use this brand)
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper
- 1/2 cup capers
Instructions
- In a food processor, combine the giardiniera, green olives, Kalamata olives, pepperoncini, red wine vinegar, roasted red peppers, olive oil and garlic. Pulse until all the ingredients are roughly chopped.
- Pulse in the oregano, basil and black pepper until incorporated.
- Stir in the capers. Cover and refrigerate for at least 1 hour before serving.
Notes
<2g net carbs per serving
- Prep Time: 10 minutes
Nutrition
- Serving Size: 1/4 Cup
- Calories: 56
- Fat: 5g
- Carbohydrates: 2g