Red Wine Olive Tapenade


1 cup Mixed Olives pitted

1 Garlic Clove

2 Tbsp Capers (find in store)

2 Tbsp Fresh Parsley

1 Tbsp Chianti Wine Vinegar

2 Tbsp olive oil (Frantoia or Mount Egaleo Greek)

Himalayan Sea Salt

Fresh Ground Black Pepper to taste


  1. Combine olives, garlic, capers, parsley, vinegar, and olive oil in a food processor, and pulse until a rough chopped paste is formed.

  2. Season to taste with sea salt and pepper. Serve garnished with parsley on a crusty baguette, as a veggie dip, or with artisan crackers.

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