P.O. Box 221940
Carmel, CA 93922
P: 831-626-9000
info@lincolncourt.com

Olive Tapenade Vinaigrette
Show: July 24 , 2003

Ingredients:
 
1/2 cup Calamata pitted Olives, finely Chopped
1/3 cup Red onion, finely diced
1 Tbls Capers
2 Tbls Parsley, Chopped Fresh
1/4 cup Sun-Dried Tomatoes, finely Chopped
1 tsp Dijon Mustard
2 Tbls Vinegar, Apple Cider
1/3 cup Oil, olive/canola blend
Salt & Pepper to taste

Procedure:
Mix together all ingredients in a bowl using a spatula or spoon.