Citrus & Spice Tapenade & Marinated Olive Duo

Experience the taste of Tunisia with Harissa Infused Olive Oil, Almond Stuffed Olives, Lemon Infused Balsamic, fresh garlic, and pickled peppers. This duo of tapenade and marinated olives offers two recipes in one, using the same ingredients in equal amounts. Perfect for entertaining, they create two fun and festive appetizers.

Serves 6 

Ingredients: 

(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.