California Wine Country Tapenade

Photo provided by California Olive Committee  --  California Wine Country Tapenade can be prepared a day ahead. It's served with toasted baguette slices. Show caption
Photo provided by California Olive Committee -- California Wine Country Tapenade can be prepared a day ahead. It's served with toasted baguette slices.

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.