Tomato and Olive Tapenade

The moment I felt the sweet kiss of pinot grigio, my toes curled, my eyelids got heavy and my knees got weak. I was smitten by the aromatic and the bitter side of grigio. It was like my interpretation of fifty shades of grey if I read the book or saw the movie. On a serious note, there is no better feeling that having a free schedule, a bottle of wine, or two and a nice platter of antipasto, tapenades, and crostinis.

In the near future I would love to attempt making homemade prosciutto using duck breast for its nice fattiness, I will stick to the simple and fresh summer recipes to pair with our favorite beverages.


Tomato and Olive Tapenade

1 garlic clove, diced
1 1/2 cup Olives (Healthiest is the black canned, watered down olives but for better tasting another healthier alternative are Kalamata olives)
3/4 cup Sundried Tomato (healthier option: dried in bag, not jarred and in oil)
6 filets, Anchovies, drained (if canned)
1 tsp. Capers, drained
1 tsp. Lemon juice
1/3 cup Olive Oil

I am a sucker for tapas and this is gives you much bang for your the little effort it takes to make this recipe. Especially since you simply need to finely chop everything up and/or use a food processor to make the tapenade less chunky.



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