In a Bowl whisk together 1/2 cp finely chopped black olives, or jarred olive paste.1 clove of garlic mooshed with the side of your knife, 1 tab. fresh snipped rosemary,1/2 cup evoo,,1-2 tab. balsamic vinegar. If your sauce is to thick thin with a little ore evoo. Let stand at room temp 1 hour or more. then remove the mooshed garlic clove. Now serve with crostini or over grilled meat it's great over roast beef tenderloin or as a dip for bread or focaccia. If you have a jar of olive paste that can be used here.My Cade love to tear off pieces of warm french bread and dunk it in this he can eat almost a whole loaf of baguette warmed and tender. Yummming all the way.
enjoy
kades
enjoy
kades