| quantity | ingredient |
|---|---|
| 2 large | red bell peppers |
| 1/2 cup | fresh fennel bulb (minced) |
| 2 tablespoons | brine-cured black olives, such as Kalamata (chopped) |
| 1 tablespoon | olive oil (preferably extra-virgin) |
| 1 tablespoon | red wine vinegar |
| 3/4 teaspoon | fresh rosemary or 1/2 teaspoon dried (minced) |
| 1/2 teaspoon | fresh garlic (minced) |
| to taste | salt |
| to taste | pepper (ground) |
NOTES: