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Spanish Olive Rub

1/2 cup pimiento-stuffed green olives
3 cloves garlic, chopped
1 tablespoon capers, drained
1 1/2 teaspoons finely shredded orange peel
1/2 teaspoon pepper

1. Combine all ingredients in a blender container or food processor bowl. Cover and blend or process until chunky. Use as a rub or, prior to grilling, stuff it into a pocket cut in a steak or chop.

Makes about 1/3 cup, enough for 1 pound of beef, pork, or lamb.

Nutritional facts per serving:

Recipe provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.

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