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