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).