Spanish Olives Red Bank NJ

Planning a Memorial Day barbecue? “Drizzle” and “dollop” are the buzzwords in grilling this year. Backyard chefs across the country are drizzling big flavors over grilled foods with a dollop of finishing sauces, salsas, vinaigrettes and relishes. One of the healthiest dollops combines olives (black or green) with canola oil. There’s taste, texture and no cholesterol in olives, with omega-3s, high-monounsaturated and low-saturated fats in canola oil. Let’s start with this recipe for Spanish Olive Drizzle—a zesty vinaigrette for finishing grilled vegetables, chicken, fish, pork or beef. All of the ingredients should be available at your local natural and organic food store. And tune in tomorrow for our recipe for Grilled Flatbread With Olive, Orange and Fennel Relish. Spanish Olive Drizzle Makes about 1 cup 2/3 cup canola oil 3 tablespoons fresh lemon juice 1/4 cup Spanish olives stuffed with pimiento, drained 1 tablespoon grated lemon zest 1 clove garlic, minced

1. Place all ingredients in food processor or blender. Process until olives are finely chopped.
2. Use immediately or refrigerate up to 2 weeks.