Castelvetrano Olive Tapenade

Deliciously bright in color and taste, with the just-right level of salt, Castelvetrano olives from Sicily make the perfect tapenade to pair with a crisp Sauv Blanc!

Serve with crackers or chunks of crusty bread as part of your Napa Style Charcuterie & Cheese Platter, as a topping for grilled chicken or pan-seared whitefish. This easy to make ahead and store condiment is also a terrific addition for creating a lighter version of pasta puttanesca when combined with wilted cherry tomatoes, capers, and extra virgin olive oil.



  • 8 oz  – Pitted Castelvetrano Olives
  • 1/4 cup – Extra Virgin Olive Oil + drizzle for garnish
  • 1/4 cup – Chopped Parsley, loosely packed
  • 1/4 cup – Shallot, minced
  • 1/2 – Lemon, zested and juiced
  • 1 Tbs – Winemaker’s Pantry™ Spice Pairing for Sauvignon Blanc



1. Place all ingredients into a food processor and pulse until coarsely chopped; chill. Store up to 4 days in the refrigerator. Drizzle with a little more olive oil just before serving.