Last weekend we attended the annual Maryland Wine Festival at the Carroll County Farm Museum in Westminster. We were thrilled to be met by such a warm crowd of people excited about goat cheese! Besides sampling and selling our cheeses, we provided a few tasty accompaniments for the festival goers. One of them was Pablo's homemade tapenade, which was so popular it sold out! So in the spirit of all that is delicious and goes well with wine and cheese, we wanted everyone to be able to make their own tapenade at home.
When Pablo shared this recipe with me I was shocked at how simple the ingredients were. Make this the night before serving  or allow tapenade to cool in fridge for at least two hours to let the flavors blend. 

Here's what you'll need:

1 jar fire roasted red peppers
1 jar garlic stuffed green olives  
Dried oregano
Sea Salt
Black Pepper
Olive Oil 
Balsamic Vinegar 

Drain liquid from roasted peppers and olives. In a food processor add the peppers, olives and 3 0r 4 pinches of dried oregano. Pulse for about a minute. Pour mixture into a large bowl and add a few tablespoons of olive oil and balsamic vinegar. Season the tapenade with sea salt and black pepper to your own taste. Cover and refrigerate.
You can use this tapenade in a variety of different ways. Try using it on pizza, on a crostini with cheese, atop grilled chicken, or as a dip with tortilla chips. Get creative! 


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