- 1 cup California raisins
- 1/4 cup pitted Kalamata olives (drained)
- 2 teaspoons walnuts
- 1 tablespoon balsamic vinegar
- 2 teaspoons olive oil
- 16 whole grain pita wedges or melba rounds
- Place tapenade ingredients in food processor.
- Run until raisins, olives, and walnuts are finely chopped.
- Can be made ahead and refrigerated.
- Serve with melba rounds or pita wedges.