Calamata Olive Vinaigrette

For your Shopping Cart:

Pureeing the olives into a tapenade gives you that smoky calamata flavor to use at your fingertips.  Drizzle this vinaigrette on top of a salad of fresh Greek Feta, fresh 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 tablespoons DeLallo Golden Balsamic Vinegar
6 tablespoons DeLallo Extra Virgin Olive Oil

Directions:

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

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

This also goes great drizzled on top of grilled fish.

Send to friendPrinter-friendly version