Thursday, October 23, 2014

Black Olive & Sun-Dried Tomato Tapenade


1 cup Peruvian
Dried Black Olives with Herbs, pitted

1/4 cup organic Sun-dried Tomatoes (soak for 2 hrs then drain)

Juice from 1 lemon

2 garlic clove, minced

1/4 cup (60ml) Bariani Raw Stone-Crushed 
Extra Virgin Olive Oil (have some extra used as needed)


Place the olives, sun-dried tomatoes, lemon juice and garlic in the bowl of a food processor and process until finely chopped. 

While pulsing the blades, gradually add the oil in a thin, steady stream until well combined and a smooth paste forms.

Transfer to an airtight container and pour over extra oil to cover the tapenade surface (to prevent oxidation).

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