Sun-Dried Tomato Tapenade
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.