Sun-Dried Tomato and Kalamata Olive Tapenade
- Ready In:
- 5mins
- Ingredients:
- 9
- 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
- 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.
- Serve immediately, or cover and chill until ready to serve.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!