Black Olive & Sun-Dried Tomato Tapenade

Ingredients

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)

Preparation

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).