2 (3 ounce) jars pimento stuffed olives, drained
2 (3 ounce) jars almond stuffed olives, drained
4 cloves minced garlic
2 tablespoons dried crushed red pepper
2 teaspoons dried cumin
1/2 cup water
1 tablespoon olive oil
3 tablespoons chopped fresh cilantro
Combine all ingredients except cilantro in a saucepan; bring to a boil over medium heat. Reduce heat and simmer 5 minutes. Remove from heat; cool. Stir in chopped cilantro. Cover and chill at least 8 hours or up to one week.
Yield: 2 1/2 cups.