Sundried Tomato Tapenade Recipe

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Sundried Tomato Tapenade Recipe
Spreadable, savory, tomato-ey dip, excellent for wine-tasting.
Course Appetizer, Snack
Cuisine Italian
Prep Time 10 minutes
Servings
ounces
Ingredients
  • 1 12-ounce jar sundried tomatoes best is packed in olive oil with Italian or Mediterranean seasoning
  • 25 olives any type, pitted
  • 1 tablespoon capers drained
  • 3 cloves garlic peeled
Course Appetizer, Snack
Cuisine Italian
Prep Time 10 minutes
Servings
ounces
Ingredients
  • 1 12-ounce jar sundried tomatoes best is packed in olive oil with Italian or Mediterranean seasoning
  • 25 olives any type, pitted
  • 1 tablespoon capers drained
  • 3 cloves garlic peeled
Instructions
  1. Pour oil off the tomatoes into a small bowl and reserve.
  2. Put everything into the food processor. Remove bay leaves, whole allspice or any other coarse seasoning that may have been in the tomatoes and shouldn't be ground up in the tapenade.
  3. Pulse for about 30 seconds until smooth and spreadable. Add reserved oil in small increments as needed to achieve a smooth texture.
  4. Serve immediately on toast or as a dip for crackers. Also makes a great bread spread for panini or other sandwiches.
Recipe Notes

Stores up to three days in the refrigerator tightly sealed.

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