Sun-Dried Tomato and Kalamata Olive Tapenade

Recipe From Oxmoor House. Note: Ready-to-Use Sun-Dried Tomatoes: Be sure to buy ready-to-use sun-dried tomatoes packed without oil for this savory spread. Because they've undergone a special process that adds back moisture, there's no need to reconstitute them, and they don't have the high fat of dried tomatoes packed in oil. Like all sun-dried tomatoes, this convenient product is high in vitamin A and is a good source of potassium.

• Ready In: 5 mins
• Serves: 8

Ingredients

• 1⁄2 cup  pitted kalamata olive
• 2  tablespoons capers
• 2  tablespoons water
• 1  tablespoon extra virgin olive oil
• 1⁄2 teaspoon fresh ground black pepper
• 2  oil-packed anchovy fillets, drained
• 1 (3 ounce) package  ready-to-use julienne-cut sun-dried tomatoes, packed without oil (such as Mariani)
• 1  garlic clove
• 1⁄4 cup fresh flat-leaf parsley

Directions

1. Place first 8 ingredients in a food processor; process until smooth, stopping once to scrape down sides. Add parsley, and pulse 8 to 10 times or until minced.
2. Serve immediately, or cover and chill until ready to serve.