Sundried tomato tapenade Recipe
Sundried tomato tapenade
Total time: less than 15 minutes

Preparation time: 15 minutes
Cooking time: None

Difficulty: Easy
Chef's Note

Keeps in the refrigerator for 8-10 days, or longer in a sterilized jar.

For 8 servings

- 120 g (4 oz.) sundried tomatoes in oil
- 100 g (3 1/2 oz.) pitted green olives
- 2 tbsp. pine nuts
- 5 Tbsp. olive oil
- 1/2 tsp. drained capers
- 1/2 tsp. herbes de Provence
- 1 Tbsp. lemon juice

- Add 1/2 clove grated garlic
- Add a grinding of fresh pepper
- Replace the herbes de Provence with basil
- Replace the lemon juice with a splash of balsamic vinegar
  1. Process all the ingredients in a food processor until the texture is slightly granular; mix on the pulse setting so as not to reduce the tapenade to a paste.
  2. Adjust the amount of oil or lemon juice to taste or according to the desired consistency.
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