Floating Olive Branch
Mediterranean Herb Tapenade & Marinated Olive Duo

Serves 6 


(Double the ingredients to make both preparations)

1 jar Gavius Gourmet Garlic Stuffed Manzanilla Olives, drained 

1/4 cup Tuscan Herb Infused Olive Oil 

2 tablespoons Vinoso Wine Vinegar 

1/2 each lemon, peeled and pith removed 

1/2 cup sun-dried tomatoes, chopped 

Fresh basil, for garnish 

Tapenade Instructions: 

These marinated olives are a versatile dish that can be enjoyed in various ways. 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 fresh basil leaves 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 (lemon peel, tomatoes, and basil). 

Marinated Olives Instruction: 

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 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 basil before serving. Have some bread or crostini nearby for dipping and dunking.