Sun-Dried Tomato Tapenande (No Anchovies)
Tapenade is typical from the Provence region in the South of France. It is commonly eaten on slices of baguette.
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Servings: 4
Ingredients
- sun-dried tomatoes preserved in oil*
- capers
- garlic
- 1 jar of pitted black olives
- fresh lemon juice
- 1 pinch of salt
Instructions
- Add the sundried tomatoes, a little bit of their oil, the capers and garlic to a food processor. Pulse several times until finely chopped. It shouldn't form a paste. Transfer the mixture from the food processor to a small mixing bowl.
- Add the pitted olives to the food processor and pulse until chopped.
- Add them to the mixing bowl with the sun-dried tomatoes. Finally, add the lemon juice and sea salt and stir to combine.
- Serve as a dip or spread with gluten-free crostinis or toasted baguette.
Notes
If the sundried tomatoes were not preserved in oil, place them in a bowl with warm water for 10 minutes until soft.
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