Red Wine Olive Tapenade
The perfect recipe to pair with a glass of wine that combines olives, garlic, capers, parsley, vinegar and olive oil. Serve garnished with parsley on a crusty baguette or with artisan crackers.
- 1 cup mixed olives, pitted
- 1 garlic clove
- 2 tbsp capers
- 2 tbsp fresh parsley
- 1 tbsp Chianti Italian Red Wine Vinegar
- 2 tbsp Frantoia Italian Extra Virgin Olive Oil
- Himalayan Sea Salt
- Fresh ground black pepper, to taste
Directions
- Combine olives, garlic, capers, parsley, vinegar, and olive oil in a food processor. Pulse until a roughly chopped paste forms.
- Season with sea salt and pepper to taste.
- Serve garnished with parsley on a crusty baguette, as a veggie dip, or with artisan crackers.