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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!
Plus a cherry on top if you pretty, pretty please.
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