Sun-Dried Tomato and Olive Tapenade |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Prep: 5 minutes Ingredients:
1/2 cup pitted kalamata olives |
2 tablespoons capers |
2 tablespoons water |
1 tablespoon extravirgin olive oil |
1/2 teaspoon freshly 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. Serve immediately, or cover and chill until ready to serve.
2. 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.
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