California Wine Country Tapenade
Makes 8 to 10 servings. Recipe is from California Olive Committee and Family Features Syndicate.
½ cup chopped shallots
¼ cup chopped smoked sun-dried tomatoes
2 tbls. extra virgin olive oil
2 tbls. white balsamic vinegar
2 cloves garlic, minced
1 (6-oz.) can green ripe olives, well drained
1 (6-oz.) can black ripe olives, well drained
¼ cup lightly packed fresh basil
Salt and freshly ground black pepper to taste
Crackers or toasted baguette slices
1. Place shallots, sun-dried tomatoes, olive oil, vinegar and garlic in food processor and pulse on and off until finely chopped.
2. Add olives, basil, salt and pepper and pulse again until chopped.
3. Cover and chill for 1 hour. (May be prepared 1 day ahead.)
4. Serve with crackers or toasted baguette slices.
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