SALSA OF TUSCANY Tuscan Oil
Makes 2 cups
⅔ cup Spanish Manzanilla Olives, drained, chopped
2 medium shallots, peeled, chopped
4 tablespoons Tuscan Oil
2 teaspoons fresh squeezed lemon juice
2 Roma tomatoes, seeded & diced
2 tablespoons fresh basil, sliced thin
1 ½ teaspoons orange zest
3 tablespoons Nonpareil Capers, drained
Black pepper to taste
1. In a medium size bowl combine olives, shallots, Tuscan Oil and lemon juice, mix well. Add remaining ingredients and black pepper to taste.
2. Cover and chill overnight.
NOTE: Excellent served over chicken or fish!