Floating Olive Branch
Citrus & Spice Tapenade & Marinated Olive Duo

Serves 6 


(Double the ingredients to make both preparations)

1 jar Gavius Gourmet Almond Stuffed Manzanilla Olives, drained

1/4 cup Harissa Infused Olive Oil 

2 tablespoons Sicilian Lemon Infused Balsamic 

3-4 garlic cloves, peeled and halved 

6-8 piparra peppers, drained 

Fresh parsley for garnish 

Tapenade Instructions: 

Place the olives, olive oil, and vinegar in a food processor bowl. Add the garlic, half of the piparra peppers, and a couple of parsley sprigs to the bowl (reserving the rest for garnish) and blend until semi-smooth. Refrigerate until ready to serve. Make sure to have plenty of crostini and crackers for dipping and spreading. Garnish with the reserved ingredients (piparas peppers and parsley). 

Marinated Olives Instruction: 

Place olives, olive oil, vinegar, garlic, and peppers in a medium bowl. Stir to coat and combine. Transfer the mix to a sealable container (you can reuse the olive jar) and place it in the refrigerator. Refrigerate overnight and remove 1 hour before serving (letting the mix come to room temperature). Transfer to a serving dish or bowl and garnish with fresh parsley before serving. Have some bread or crostini nearby for dipping and dunking.