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.