• Prep Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 12 servings


  • 1 16oz jar Vigo Giardinera Garden Mix, drained and rinsed
  • 1 3.5oz. jar Vigo Capers, drained
  • 1/2 cup Alessi Sun Dried Tomatoes in Olive Oil, drainedAdd
  • 1 7oz. jar Vigo Spanish Olives, drained
  • 1 7oz. jar Vigo Pitted Calamata Olives, drained
  • 3/4 cups Alessi Red and Yellow Roasted Peppers, drained
  • 1/4-1/2 cup Alessi Extra Virgin Olive Oil
  • 1 tablespoon Alessi Garlic PureeAdd
  • Alessi Sea Salt and Ground Black Pepper, to taste


Combine all ingredients in a food processor and process until desired consistency is reached. If mixture is too dry, add more olive oil.

Serve on baked fish with a sprinkle of Vigo Feta Cheese, as a tapenade with Alessi Toast, or on top of your favorite hummus!

This recipe was created by Leanne Neff and Sofia Tsikitas.