Olive and Roasted Red Pepper Tapenade
INGREDIENTS
  • 1 cup jarred green olives
  • 1 cup black olives
  • 1 cup jarred roasted red peppers
  • 2 teaspoons dried oregano
  • 1/2 cup marinated artichoke hearts
  • 1 teaspoon balsamic vinegar
  • 1 Tbsp Olive Oil 1 baguette, sliced
  • 1 cup Chevre cheese

Olive and Roasted Red Pepper Tapenade

Perfect pairing for: Cabernet Merlot

Easier than Shake n’ Bake anyday! The tapenade is one of the quickest recipes we make here – and it tastes great too. Just pulse a few times and voila, a fancy tapenade to impress your friends and family with. Great with the Cabernet/Merlot Blend, it brings out the fruit flavors of the wine while the wine compliments and pairs so beautifully with the briny olives. Toss a little goat cheese on a toast with the tapenade and you’ve got the best all-season appetizer dish for potlucks, picnics and holidays. We make tapenade for daily snacking, no need for a special occasion. It keeps well too.

DIRECTIONS
  1. Combine olives, roasted red peppers, artichoke hearts, oregano, olive oil and balsamic vinegar in a food processor or blender.
  2. Blend until finely chopped.
  3. Transfer to a serving bowl alongside the Chevre spread.
  4. To serve, spread baguettes with chevre and top with the tapanade.
  5. Enjoy with a glass of Cabernet Merlot!
INGREDIENTS
  • 1 cup jarred green olives
  • 1 cup black olives
  • 1 cup jarred roasted red peppers
  • 2 teaspoons dried oregano
  • 1/2 cup marinated artichoke hearts
  • 1 teaspoon balsamic vinegar
  • 1 Tbsp Olive Oil 1 baguette, sliced
  • 1 cup Chevre cheese