Red Wine Olive Tapenade

October 11, 2016


  • 1 cup Mixed Olives pitted
  • 1 Garlic Clove
  • 2 Tbsp Capers
  • 2 Tbsp Fresh Parsley
  • 1 Tbsp Meritage Red Wine Vinegar
  • 2 Tbsp Frantoia EV Olive Oil
  • Sea Salt (Himalayan or Murray River)
  • 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.