Fresh Olive Tapenade

Deanna Gimelli of Pietra Santa Winery sent in this hearty tapenade. The olive oil provides a lovely compliment to the briny bite of the garlic and Kalamata olives.

Place all ingredients in a food processor and puree.Place in sealed container and refrigerate.


  • 2 cups of pitted Kalamata olives
  • 4 tablespoons of fresh garlic puree
  • 1/3 cup chopped fresh parsley
  • 1/3 cup of Extra Virgin Olive Oil
  • 3 tablespoons of anchovy fillets