Thursday 30 January 2014

Black Olive and Sun-Dried Tomatoes Tapenade

This French spread is typically serve on baguette bread, but can also be served on crackers and such.

1 cup pitted black olives
1/4 cup oil packed sundried tomatoes, drained, reserving oil
1 small clove garlic
1 tablespoon capers
2 teaspoons oil from sun-dried tomatoes
1 teaspoon anchovy paste

Place all ingredients in food processor and let it go until the mixture has reached a granular, pasty consistency.

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Have you tried this recipe?? Tell us how it turned out :)