Sun-Dried Tomato Tapenade

From Geoff Last

2013 Jan/Feb


  • 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.