Recipe information
Yield
Makes 1 1/2 cups Servings
Ingredients
1
cup pitted Spanish green olives
1
cup pitted brine-cured black olives (such as Kalamata)
1
/4 cup chopped red onion
2
tablespoons chopped fresh basil
2
tablespoons fresh lemon juice
1
tablespoon freshly grated horseradish
1
tablespoon chopped garlic
1
tablespoon Dijon mustard
hot pepper sauce (such as Tabasco)
Worcestershire sauce
1
/2 cup olive oil
Italian bread slices, toasted
Need to make a substitution?
Preparation
Combine first 10 ingredients in processor and chop coarsely. With processor running, gradually add oil. Transfer mixture to medium bowl. Season to taste with salt and pepper. Cover; refrigerate 1 hour. DO AHEAD Can be made 1 day ahead. Keep refrigerated. Serve with bread.