*Makes EITHER tapenade or marinated olives. To make both types of this dish, double the ingredients and prepare accordingly.
Try our selection of olives in-store to find your favourite!
Ingredients:
1 jar olives, drained (approximately 1-2 cups olives)
1/4 c. Tuscan Herb Olive Oil
2 Tbsp. Vinoso Wine Vinegar or Traditional 18-Year Style Balsamic
1/2 lemon, peeled and pith removed
1/2 c. sun-dried tomatoes, chopped
fresh basil for garnish
Tapenade:
Place the olives, olive oil and vinegar in a food processor bowl. Add half of the lemon peel, half of the sun-dried tomatoes, and a couple of basil leaves to the bowl. Blend until semi smooth. Refrigerate until ready to serve. Make sure to have plenty of crostini and crackers for dipping and spreading. garnish with reserved lemon peel, tomatoes and basil.
Marinated Olives:
Place olives, olive oil, vinegar, lemon peel and sun-dried tomatoes in a medium bowl. Stir to coat and combine. Transfer the mix to a seal-able container (you can reuse the olive jar) and place in the refrigerator. Refrigerate overnight and remove 1 hr. before serving. Transfer to a serving bowl and garnish with fresh basil before serving. Have some bread or crostini nearby for dipping and dunking.
