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Sauce Provencal

6-oz. jar stuffed Spanish olives, sliced
10-oz. can pitted black olives, sliced
1/2 cup white raisins, chopped

1 red pepper, diced fine
1 green pepper, diced fine
3 cloves garlic, pressed
3 shallots, pressed
1/3 cup olive oil

3 T wine vinegar
1 T (white) sugar

Saute peppers garlic and shallots in olive oil until soft. Add
olives, raisins, vinegar and sugar. For best flavor allow sauce to
sit refrigerated for at least 12 hours before using.

Note: This sauce can be increased and pressure canned (in glass
jars) or refrigerated for up to 2 weeks. Great spread on french
bread and broiled w/parmesan cheese, on pasta, with chicken or
fish, or as an omelette filling.

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