Simple Olive Tapenade

A simple olive tapenade; tapenade is of Provençal origin, often eaten in the south of France as an hors d’œuvre, spread on bread. The phrase "hors d’œuvre" always makes me chuckle, as my maternal grandma literally pronounced it exactly as it looks... "Are we having any Horse Doo Vers?"

• Ready In: 15 mins
• Serves: 4
• Yields: 1 cup

Ingredients

• 1⁄2 cup  olive, pitted (assorted, cracked green, kalamata, oil-cured)
• 2  garlic cloves, minced
• 2  tomatoes, finely diced (ripe)
• 1⁄8 cup sun-dried tomato packed in oil, drained and chopped
• 1⁄8 cup pine nuts, lightly toasted and chopped

Directions

1. Pulse olives and garlic in food processor until finely chopped. Stir in tomatoes and pine nuts.
2. Serve spread on french bread lightly brushed with olive oil.