Summary

Ingredients

• 75 g tomato (s), dried, pickled in olive oil
• 80 g olives, pitted, black
• 1 clove garlic
• 20 ml oil (olive oil)
• salt and pepper
• Peperoncini
• oregano

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Instructions

1. Puree tomatoes, olives, garlic (I only use one clove, otherwise it will be a lot of knofeln!) And oil in a blender, then season with the spices.
2. Keeps in the refrigerator covered with olive oil and in the tightly closed jar for a long time, so I always make three times the portion.
3. It goes down incredibly well with an aperitif on thin, toasted baguette slices.