I have been meaning to make this forever. Ever since the Chile Olive Oil dinner I went to in September, which is forever ago in foodie terms. Life has gotten in the way, but I finally was able to make my own version of Sun Dried Tomato Tapenade and it was as good or better as I remember.
This makes an awesome starter spread on toasted baguette or ciabatta (my favorite) you can use in on a sandwich or stuff it inside chicken, like I’m going to do tomorrow.
I love the saltiness from the olives paired with the sweet sun dried tomatoes. Whip this up for an easy appetizer and use the leftovers for dinner the next night.
Sun Dried Tomato Tapenade
Prep time
Total time
Recipe type: Appetizer
Serves: 8
Ingredients
- 1 cup oil packed sun dried tomatoes
- ½ cup kalamata olives
- 10 fresh basil leaves
- 2 tablespoons fresh lemon juice
- 2 garlic clove
- 3 teaspoons oil from the sun dried tomato jar
Instructions
- In a food processor combine all of the ingredients. Let chill in the refrigerator until ready to use.
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