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Home > Free Picnic Recipe Cookbook > Wine Lovers' Grazing Menu > 
 

  WINE LOVERS' GRAZING MENU   
Tapenade
Makes about 3/4 cup
  • 20 pitted Kalamata olives, coarsely chopped
  • 1 tablespoon rinsed, drained, and chopped capers
  • 1 teaspoon fresh lemon juice
  • 2 teaspoon extra virgin olive oil
  • 1/2 teaspoon anchovy paste (optional)
  • Fresh cracked black pepper
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    1) Combine olives, capers, lemon juice, olive oil, anchovy paste if using, and pepper. Mix well. Refrigerate at least 2 hours before serving.

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