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White Sangria, Soft French Bread and Carrot Sticks with Tapanade
Lemon-Rosemary Chicken Skewers
Grilled Corn, Red Bell Pepper and Green Onion
Pavola with Berries
Olive Tapanade
1 cup Kalamata olives
1/2 cup Spanish olives
2 cloves of Garlic
2 tablespoons Capers
8 Sun Dried Tomatoes
Juice of 1/2 or 1 Lemon
1 teaspoon dried Oregano
1/2 teaspoon Cumin
2 tablespoons Olive Oil
Salt and Pepper to taste
Add ingredients to mini food processor and coarsely chop.
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