I was asked to make a relish tray for a cocktail party, but since relish trays weren't really my thing, I had to find something that would be easy yet impressive. Well, this recipe was a huge hit. Not only was it impressive, but it was simple to make the day before, and bring to the cocktail party in a fancy dish.
A few weeks later I was asked by the same hostess to make the dish again because everyone loved it, only this time I doubled the recipe. I used jarred pitted olives, other than that, I made it exactly as written. Doubling the recipe makes a ton of olives but if you're going to a big gathering, it is terrific. I served it with crackers and bread sticks.
I didn't try it yet, but I plan to try this again only chopping the olives to make a tapenade to spread over crusty french bread.
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