City Palate

The Harvest Issue - September October 2017

Sun-Dried Tomato Tapenade
Sun-Dried Tomato Tapenade.html

Sun-Dried Tomato Tapenade

January February 2013

From Geoff Last

1 c. pitted kalamata olives

1/2 c. sun-dried tomatoes, drained

2 T. good olive oil

1 T. capers (rinsed, if using salt-packed variety)

1/2 c. stemmed flat-leaf parsley, loosely packed

1/2 t. sea salt

1/2 t. black pepper

Place all ingredients in a food processor with blade attachment and pulse a few times until mixture is still coarse and textured, but well mixed. Alternatively, finely chop olives, sun-dried tomatoes and parsley and mix with remaining ingredients in a medium bowl. Serve the tapenade on rounds of baguette or crackers, such as Raincoast Crisps. Makes about 1-1/2 cups.