' Dunham Cellars - Tapenade

Tapenade

DUNHAM CELLARS WINE CLUB - OCTOBER 2014

TAPENADE

-Robb Dale, Friend of the Winery

INGREDIENTS:

  • 2 cups mayonnaise
  • 1 cup + 20 Kalamata olives
  • 1 anchovy filet
  • 2 Tablespoons capers

WINE PAIRING:

2013 Shirley Mays Chardonnay

COOKING INSTRUCTIONS: 

In a food processor blend mayonnaise, 1 cup Kalamata olives, anchovy filet and 1 Tablespoon capers. Finely chop 20 Kalamata olives and 1 Tablespoon capers and fold into tapenade mixture.  Serve with sliced baguette or crackers.