California Wine Country Tapenade


  • 1/2 51 chopped shallots
  • 1/4 51 chopped smoked sun-dried tomatoes
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • 2 cloves garlic, minced
  • 1 (6-ounce) can California Green Ripe Olives, drained
  • 1 (6-ounce) can California Black Ripe Olives, drained
  • 1/4 51 lightly packed fresh basil
  • Sea salt and freshly ground pepper to taste
  • Crackers or toasted baguette slices


Place shallots, sun-dried tomatoes, olive oil, vinegar and garlic in a food processor and pulse on and off until finely chopped. Add olives, basil, salt and pepper and pulse again until chopped. Cover and chill for 1 hour. (May be prepared 1 day ahead.) Serve with crackers or toasted baguette slices.