½ cup kalamata olives, finely chopped
¼ teaspoon sea salt, or to taste
1 ½ limes, juiced
Mix together and serve as a dipping sauce with endive spears, French breakfast radishes, and Spring carrots.
Yield: Serves 2- 4 as an appetizer
Mix together and serve as a dipping sauce with endive spears, French breakfast radishes, and Spring carrots.
Yield: Serves 2- 4 as an appetizer