• Mary Ann

Three Olive and Sun-Dried Tomato Tapenade



1 jar green olives drained (with or without pimentos)

1 jar Kalamata olives, drained

1 can of black olives drained and rinsed

1 (8 ounce) jar sun-dried tomatoes packed in oil, (roughly chop & save the oil)

1 jar capers

1 Tbsp. minced garlic

1-2 Tbsp. olive oil

1 Tbsp. parsley roughly chopped

1 Tbsp. basil roughly chopped

3 Tbsp. lemon juice (1 lemon yields ~3 Tbsp. or 45 ml)

Add a pinch of salt and pepper, or raw almonds

1 Combine all ingredients in a food processor or blender. Taste and adjust seasonings as needed.


2 Scrape down sides as you go.


3 If you do not like the sun-dried tomato oil, substitute with olive oil.


OR


4 Place everything in a zip-lock bag and marinate overnight then roast in the oven for one hour on 250.


5 Serve at room temperature with baguette, pita chips, or crackers. It's not absolutely essential that you refrigerate the tapenade, but it allows the flavors to meld