Sundried Tomato and Olive Tapenade
I always keep a container of olives in the house. They are great to snack on as I prepare dinner. As much as I like olives on their own I LOVE them in this tapenade. It’s always popular at parties so I tend to make it by the tubful!
Sundried Tomato and Olive Tapenade
- 1.5 cups pitted green olives (I like Cerignola)
- 1.5 T capers
- 3-4 chopped sundried tomatoes( re-hydrate in water first)
- 1 T lemon juice
- 2 cloves of garlic
- ¼ ground black pepper
- Combine all ingredients in food processor
- Adjust seasoning to taste.
This can be served with crudités, or inside of hollowed out cucumber rounds.
