Calamata Olive Vinaigrette

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Pureeing the olives into a tapenade gives you that smoky Calamata flavor with amazing versatility. Drizzle this vinaigrette over a salad of tender baby spinach leaves, fresh Greek Feta, red ripe tomatoes and fresh thyme. 

Ingredients:

• 1/2 cup DeLallo Calamata Olives, pitted
• 2 DeLallo Anchovy Fillets, rinsed and minced
• 1 tablespoon DeLallo Nonpareil Capers, chopped
• 1/2 teaspoon garlic, finely minced
• 1/2 teaspoon shallots, finely chopped
• 3 tablespoon DeLallo Golden Sweet Vinegar
• 1/3 cup DeLallo Extra Virgin Olive Oil

Directions:

In a food processor, pulse the olives until a purée is formed.

In a small mixing bowl, combine 2 tablespoons of the calamata olive purée, anchovies, capers, garlic, shallots and the vinegar. Whisk in the oil until well combined.  

Also great drizzled atop grilled fish.

Makes about 1 cup dressing. Send to friend Printer-friendly version