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Penny’s Puttanesca

 1 cup Durant Olive Mill Tuscan or Frantoio Extra Virgin Olive Oil
 4 medium to large cloves of garlic, put through a press
 ½ cup roasted red peppers, chopped
 ¾ cup Kalamata olives, chopped
 ¼ cup capers (or to taste)
 ¼ cup fresh chopped parsley
  sprinkle of chili flakes
1

Dice or press 4 cloves of garlic

2

Chop roasted red peppers

3

Chop Kalamata olives

4

Chop fresh parsley

5

Stir all ingredients together into a medium mixing bowl

6

Plate and Serve at room temperature.

7

Serving Suggestions: serve with slices of warm, crusty baguette!