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1 cup sun-dried tomatoes
1 to 2 garlic cloves
1/2 to 1 can pitted black or green olives
Extra virgin olive oil for consistency
Blend all ingredients in processor gradually adding olive oil until desired consistency. Taste occasionally to get it just right.
Poster's Notes:
I use moist sun-dried tomatoes to make this ridiculously simple and delicious olive and sun-dried tomato tapenade.
Posted by Yosef Gilboa
Nutritional Info Per Serving: N/A