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Grenache Rose

Olive Tapenade

All Amounts Are Estimates...Taste For Proper Amounts Before Using!

  • 2/3 black olives
  • 1/3 kalamata (pitted)
  • 2garlic cloves
  • 2 tsp slivered almonds
  • olive oil
  • anchovy paste
  • pepper
  • thyme

Put the olives in a food processor to just cover the top of the plastic part of the blade. Add a couple cloves of garlic, a couple teaspoons of slivered almonds and blend adding enough olive oil to get it all to come together. I then taste it and add anchovy paste to balance the salt. If you use more kalamatas you may not be able to use anchovies as it will become to salty. Add pepper and dried thyme to taste and enjoy.

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