Kim’s Tapinade

Ingredients:

¼ cup Kalamata Olives, chopped
¼ cup Pimiento Stuffed Green Olives, chopped
¼ jarred roasted red peppers, chopped
2 cloves garlic, finely chopped
1 tablespoon capers, chopped
2 anchovy fillets, finely chopped
¼ of a small onion, finely chopped
1½ tablespoons Balsamic vinegar

Directions:

Combine all ingredients in a small bowl. 

Serve over fish or on crusty bread.