Olive Antipasto

Olive Antipasto

Prep time: 10 minutes
Servings: 16 appetizers servings

1 cup pitted Kalamata olives
1 cup pitted ripe olives
1 cup pimiento-stuffed green olives
1 ( 3 3/4 ounce ) jar cocktail onions, drained
1/2 cup pepperoncini salad peppers
1/3 cup Realemon® Lemon Juice from Concentrate
1/4 cup olive oil
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
2 cloves garlic, minced
Toasted baguette slices

In medium sized bowl, combine olives, onions and salad peppers.

For dressing, in screw-top jar comine Realemon olive oil, thyme and garlic. Cover and shake well. Pour dressing over olive mixture. Toss lightly. Cover and chill overnight. Serve with baguette slices. Store leftovers covered in refrigerator.

Source: ReaLemon / ReaLime bottled juice from concentrate