Monday, February 4, 2008

Black Olive and Sun-Dried Tomato Tapenade

This simple, but delicious, recipe makes enough to serve 12 people as an appetizer or dip with crackers, chips, or crudité.

3 cups of pitted medium black olives, drained
1 cup sun-dried tomatoes packed in olive oil
¼ cup Extra-virgin olive oil
Kosher Salt
Black Pepper

In the bowl of a food processor, add the olives, sun-dried tomatoes and the olive oil it was packed in.
Pulse until combuined, but still chunky.
Add more extra-virgin olive oil if mixture is too dry.
Season to taste with salt and pepper and spoon into a serving bowl.
If not serving immediately, cover tightly with plastic wrap and refrigerate up to 2 days.

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