1/4 cup small green olives with pimento
1/4 cup pitted black olives
3 green onions, chopped
1 small sweet red bell pepper, seeded, chopped
1 Tablespoon chopped fresh garlic
1 Tablspoon Dijon mustard
1/4 cup Oilerie 25 year old Balsamic vinegar
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon Curt's table Spice (available at Oilerie.com)
1 1/2 cup Oilerie evoo (Garlic, Lemon, Chili, Sundried tomato or any combination)
1/4 cup grated parmesan cheese

In a food processor, add: green olives, black olives, green onions, red bell pepper and garlic. Pulse to finely chop. Do not over process. You want a fine dice. Set aside. In a mixing bowl add: Dijon, Balsamic, oregano, basil and Curt's Table Spice. Whisk to combine, then slowly drizzle in the olive oil. Whisk until emulsified. Add the ingredients from the food processor and whisk until blended. Stir in the grated parmesan. Stir to combine. Chill for one hour. Great on subs, as a salad dressing or as a marinade for vegetables. Refrigerate in a sealed container.

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