½ cup Kalamata olives, chopped and pitted (125 ml)
½ cup Nicoise olives, chopped and pitted (125 ml)
½ cup Sicilian stuffed olives, chopped and pitted (125 ml)
½ red onion, chopped 818n1316i fine (125ml)
1 tablespoon olive oil (15ml)
1 tablespoon red wine vinegar (15ml)
5 leaves fresh basil, chopped
1 teaspoon chopped fresh thyme (5ml)
2 tablespoons Vermouth (30ml)
Fresh pepper to taste
In a medium sized bowl combine all above ingredients. Stir well. Cover and
let marinate in the refrigerator for 2 - 3 hours.
Serve with crusty bread.
Yield: 2 cups
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