Black Olive And Sun-Dried Tomato Tapenade

From Geoff Last

2015 Mar/Apr


  • 1 c. black olives, pitted
  • 1 c. sun-dried tomatoes in oil, drained
  • 3 T. flat-leaf parsley
  • 2 T. high quality olive oil
  • 1/2 t. ground black pepper
  • zest of 1 lemon, finely grated or chopped
  • 1 T. capers


Place all ingredients except capers into a food processor (or chop finely and blend) and pulse just until the mixture is well combined but still a little chunky. Transfer to a serving bowl and fold in the capers. Serve with baguette slices or crackers. Serves 4 to 6.