Olive Salad

Makes about 2 cups

1 lb. pitted mixed green and black olives, pitted*
2 tomatoes, chopped
1/3 cup olive oil
6 cloves garlic, crushed
1 Tbs. tomato paste
3 slices lemon
1 tsp. chili powder or to taste
pinch red pepper flakes
salt and pepper

In a medium saucepan cook olives in water to cover. Bring to a boil and then drain. Repeat process again.

In another saucepan combine tomatoes, oil, garlic and tomato paste. Simmer a few minutes and add the olives, lemon and spices. Add a little water and simmer about 3 minutes or until thickened. Remove lemon and let cool.

May be served as an hors d’oeuvre or relish.

*Imported olives are best for this dish.
(Louise Fiszer)