About 8 ounces (225 grams) strong black olives, stoned and roughly chopped
1 fresh red chile, seeded and finely chopped
1 garlic clove, peeled and crushed
About 1/2 cup (120 ml) extra-virgin olive oil
Freshly ground black pepper
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
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