Olive Tapenade

Carbs… carbs are one of my biggest weaknesses. Especially little crostini’s… you can literally put anything on them & they will be delicious. Toast them, don’t, either way… yum!

Girl time is special to me. My closest girlfriends, are, ironically, 3000 miles away from me at any given time. Living across the country from the people you love most, really makes you appreciate the time you have with them. My sister was able to sneak away from her job as a labor & delivery nurse in Connecticut for a few days to come out & visit with us. Spending time with her is always so much fun. Isn’t it funny how the person you grow up arguing & fighting with ends up being your best friend as you get older?

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Anyway, one of our favorite things to do is a little wine tasting. She loves going in Connecticut but the green hills of New England are definitely a totally different view than what we have in the desserts of Southern California. Especially after three years of little to no rain. Our golden hills are definitely a sight you don’t see in Connecticut’s vineyards.

New England wineries generally create some form of blends of local grapes &, from what I understand from many of the wineries I’ve been to, grapes that have been shipped in from warmer climates like here in California.

Big, indoor, cottage like décor is what you usually can find on the east coast rather than the outdoor, Mediterranean feel you get out here at a vineyard.

It is definitely a different wine here on the west coast compared to cold New England.

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What’s nice about going wine tasting with girlfriends is they enjoy the same snacks that I do, & everything Chris doesn’t like.

Usually when I go wine tasting Chris and our friend Patrick come, and they like…. Well pizza. And that’s it. My idea of a fun wine tasting day is veggie spreads, Italian meats & an amazing cheese to go with the wine. (Not a greasy slice of pepperoni.) This is an appetizer that I just recently discovered how to do on my own, and honestly, it’s way better than what you can get out of a jar.

Try it out… and enjoy!

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3/4 cup black olives
1/4 cup Kalamata olives
2 garlic cloves
1/2 cup fresh grated Parmesan
4 Tbsp butter
2 Tbsp olive oil
1.2 cup chopped parsley

1. Chop olives in food processor. Set aside.
2. Mince garlic and add cheese, butter, and oil. Process into a paste mixture.
3. In a large bowl mix olives with the paste mixture and fold in chopped parsley.
4. Place mixture on crostini and toast under broiler for 2-5 minutes at 375˚.

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