Puttanesca Dipping Sauce


to 1 cup Red Ridge olive oil
4 medium to large cloves garlic, put through a garlic press
cup roasted bell peppers, chopped
cup Kalamata olives, chopped
cup capers (or to taste)
Sprinkle of chili flakes
chopped parsley


Whisk all ingredients together and serve with good crusty bread for dipping


Recipe by Penny Durant, The Oregon Olive Mill at Red Ridge Farms 



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This page last modified
November 19, 2010.