Floating Olive Branch
Olives de Provence Tapenade & Marinated Olive Duo

Serves 6 


(Double the ingredients to make both preparations)

1 jar Gavius Gourmet Lemon Stuffed Manzanilla Olives, drained 

1/4 cup Herbs de Provence Infused Olive Oil 

2 tablespoons Bianco White Balsamic 

1 tablespoon capers, drained 

1/4 cup roasted red bell peppers, drained and chopped 

Fresh oregano and rosemary for garnish 

Tapenade Instructions: 

Place the olives, olive oil, and vinegar in a food processor bowl. Add half of the capers, half of the roasted peppers, and a couple of fresh oregano and rosemary 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 (capers, peppers, and fresh herbs).  

Marinated Olives Instruction: 

Place olives, olive oil, vinegar, capers, and roasted 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 herbs before serving. Have some bread or crostini nearby for dipping and dunking.