Olive Tapenade
Pair With
Seyval
**Recipe from Love and Lemons**
Olive Tapenade
Earthy, briny flavors of this easy to make olive tapenade are a great match for the refreshing citrus notes of Seyval. This dry, white wine offers a crisp acidity and bright flavors that stand up to the flavorful dish.
Ingredients
-
- 1½ cups pitted olives, mix of kalamata and green olives
- 4 oil-packed sun-dried tomatoes
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon capers
- ½ tablespoon fresh lemon juice
- 1 garlic clove
- ⅓ cup fresh basil or parsley
Instructions
- In a small food processor, combine the olives, sun-dried tomatoes, olive oil, capers, lemon juice and garlic.
- Pulse until combined but still chunky.
- Add the fresh herbs and pulse again.
- Serve on toasted crostinis with cream cheese spread or on crackers.