Ingredients
- 1/4 cup extra-virgin olive oil
- 1/2 cup garlic cloves, cut in halves
- 1/4 red onion, julienned
- 1/4 red bell pepper, julienned
- 2 fresh rosemary sprigs, cut in 1/2
- 1/2 teaspoon red chili flakes
- 1 teaspoon peppercorns
- 1 cup large Spanish olives
- 1/2 cup black olives, seeded
- 1/2 cup kalamata or jumbo gaeta olives, seeded
- 1/4 cup whole pepperoncini
- 1/2 cup baby carrots
- 3 tablespoons balsamic vinegar
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