Free of: All top allergens and gluten-free.

Ingredients

• 8 vine-ripened tomatoes
• 1 cup (250 mL) fresh black olives, pitted
• 1 bunch fresh basil
• 1/4 cup (60 mL) extra virgin olive oil
• 1/2 tsp (2.5 mL) freshly ground pepper

Method

1. Slice tomatoes and arrange on serving plate or platter.
2. In a blender, combine olives and oil. Purée just until combined (do not over-blend).
3. Spoon olive mixture over tomatoes, season with freshly ground pepper.
4. Garnish with basil and serve.

First published in Allergic Living magazine. To subscribe or order a back issue, click here.