Black Olive Tapenade Vinaigrette

Name: Black Olive Tapenade Vinaigrette
Yield: Serves 8 (Makes about 1/2 cup)
Ingredients: 1/3 cup, pine nuts; 1 1/2 cups, pitted kalmata olives; 1/2 cup pitted, salt-cured black olives; 3 tablespoons, capers, rinsed; 2 , anchovy fillets, rinsed and patted dry; 2 teaspoons, Dijon mustard; 1/2 , garlic clove, minced; 1/4 cup plus 3 tablespoons, extra-virgin olive oil, divided; 4 teaspoons, lemon juice; 1/2 teaspoon, honey

Quick
Condiments

By Dan Souza ･ Appears in Cook's Illustrated November/December 2013

After fine-tuning every element in this rich, lusty Provençal spread, we still hadn’t managed to tame its saltiness. Finally, we found inspiration across the border.

SERVES 8 (Makes about 1/2 cup)

TIME 5 minutes

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