Red Wine Olive Tapenade
1 cup Mixed Olives pitted
1 Garlic Clove
2 Tbsp Capers
2 Tbsp Fresh Parsley
1 Tbsp Meritage Red Wine Vinegar
2 Tbsp olive oil (Frantoia or Lesvos Greek)
Sea Salt (Himalayan or Murray River)
Fresh Ground Black Pepper to taste
Combine olives, garlic, capers, parsley, vinegar, and olive oil in a food processor, and pulse until a rough chopped paste is formed.
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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