I’m a huge fan of the Mediterranean diet and after visiting Greece last summer I honestly considering moving there so I could adopt their style of living. But I realized how far Santorini was from the people I love so that was a short lived dream…. Back to reality and I decided I already had a lean protein, healthy fat, whole grains, veggie filled diet anyways so I could live vicariously through those delicious foods and all the pictures I took.
Even though I’ve been struggling in the kitchen I wanted to participate in this challenge because of my love for olives. Enter a Chopped style challenge because I procrastinated due to my lack of motivation; however a very tasty and versatile result was born!
1 can California Ripe Black Olives, drained
¼ cup red wine vinegar
Sprinkle of sea salt
1 tsp dried basil
¼ cup walnuts
1 clove garlic
1. Combine black olives, vinegar, sea salt, and basil in a shallow dish with lid to store in fridge overnight- make sure thoroughly combined
2. The next day add that mixture to a food processor along with walnuts and garlic
4. Serve cold, feel free to top with scallions or more olives
Check out even more California Ripe Olive recipes from my fellow Reduxers!