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This is a great reference recipe for traditional ""pasta de aceitunas"", and offers the adventurous a substantial leeway to create variations. I like to smoke-roast 1/2 inch thick slices of eggplant. After approximately 20 minute on a bbq grill with added smoke from pre-wetted apple or mesquite chips, I cool it and dice the slices into half inch cubes to toss in olive mix. Fantastico on crusty baguette slices or organic tortilla chips. I have also used this recipe to which I add a little olive oil and balsamic vinegar and use the blend as a salad dressing for a chopped Italian salad. It can be a base layer in bruschetta before adding a tomato topping or just a slice of anchovy. Let your creativity run with his one.
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