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Granny's Kat's Olive Presto

3 large cloves garlic, minced
1 cup chopped pimiento stuffed green olives
1 cup pitted and chopped black olives
1/2 cup roasted sweet red peppers, cut into chunks
1/2 olive oil

Make 24 hours ahead for best flavor, but not necessary. I use a
small food processor for the olives, but peppers must be chopped
by hand. Serve with a good Italian bread or as a condiment for
roasted Italian veggie sandwich.

I can't change the direction of the wind, but I can adjust my sails to always reach my destination.

- Jimmy Dean