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Spiced Olive-Orange Candied Almond Tapenade

A taste of Provence with a Napa Valley touch
Recipe by: Gabrielle
SERVES: 6-8
Wine Pairing: 2014 Pietro Family Cellars Sauvignon Blanc, Napa Valley
PREP TIME: 5 minutes TOTAL TIME: 5 minutes
INGREDIENTS
- 1 jar 6-7 oz. Kalamata olives, pitted
- 1 tsp. garlic, minced
- ½ medium orange, zest only
- 2 tsp. GC Napa Valley Natural Orange Olive Oil
- 2 Tbsp. GC Napa Valley Natural Olive Spice Blend
- 2 oz. tin GC Napa Valley Orange Candied Almonds
TO PREPARE
- Strain Kalamata olives. Check olives for pits.
- Place all ingredients in the bowl of a food processor. Pulse food processor until mixture forms a coarse paste. It will have a little texture due to the almonds not entirely being broken down. If you prefer a creamier tapenade, process to your desired texture.
- Refrigerate until serving time.
TO SERVE
Put the Spiced Olive-Orange Candied Almond Tapenade in your favorite serving dish. Place on a charcuterie board or plate surrounded with your choice of crackers, crostini, toasted pita wedges, and carrot sticks. Pairs nicely with Manchego and Jarlsberg cheeses.
SHOPPING LIST
- 1 jar 6-7 oz. Kalamata olives, pitted
- 1 garlic head
- 1 medium orange