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.
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