Tapenade (Olive Spread)
This recipe is so easy and sumptuous. Everyone loves this and want your recipe too!
Ingredients:
2 cups Kalmata olives, pitted and sorted to remove any stray pits.
3 anchovy fillets (use more or less to taste)
1 clove garlic, finely ground to paste.
2 tsp capers (more or less to taste).
4 TSP lemon juice.
Put all ingredients into Cuisinart and finely chop.
ADD 4 TBSP Olive oil during chopping, to make smooth and spreadable.
Refrigerate over night for best flavor and serve at room temperature spread onto your favorite bread, toast, bagel, cracker, etc.
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2004 Portentous – California
Double GOLD - LA Int'l Wine 2010
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92 Points - The Wine Enthusiast Magazine MAY 2010 Issue
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2005 Zinfandel –
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2006 Cabernet Sauvignon –
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2008 Petite Sirah - Dry Creek Valley
93 Points - The Wine Enthusiast Magazine - May 2010 Issue
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