Calamata Olive Vinaigrette
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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, pitted2 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. |
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