Muffaletta Olive Spread


1/2 cup black olives, pitted and drained
1/2 cup green olives, salad-type
1 stalk celery
2 tablespoons capers
1 red bell pepper
2 cloves garlic
1/4 cup extra virgin olive oil
1/8 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon red pepper flakes


Chop the first 6 ingredients in the food processor. Add olive oil until mixture just begins to loosen up. Transfer to a bowl and stir in herbs and pepper. Store in the fridge