Vineyard Pantry Olive & Garlic Tapenade
We’ve taken some creative license with the original provencal tapenade made with black olives. A variety of olives combined with garlic, fennel and sundried tomatoes make this our own Napa Valley variation.
- Spread on grilled bread and top with crumbled feta
- Whisk into extra virgin olive oil and balsamic vinegar for a dressing
- Spoon onto grilled or roasted halibut or swordfish