I'd try it with lemon juice and tahini. What are you dressing?
Thanks Christine -- tahini just might give the nutty counterpoint I'm looking for. How about adding a little bit of herbs -- dill maybe?
When I do that tapenade, I add lemon juice as well as lemon zest....and extra olive oil. I also add a bit of fresh parsley. The flavors just pop incredibly
Just thinking of items that are coming into season that would sound delicious with olives.
Balsamic vinegar and a little honey. good balance of sweet/sour/salty
Thanks everyone -- I'm dressing a salad of heirloom carrot ribbons. I'll let you know how it comes out!
Please enter a valid email address.
Well played. You deserve a cookie.
Confessions from a serial rearranger
One Living Room, Two Ways
When You Just Wanna Cook
Cookbook or Meal-Planning Manual? Both!
For the Lazy Days
You've Mastered the Cocktail, Now Get the Glass
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)