Black Olive & Sun-Dried Tomato Tapenade
By Chef Bliss
Ingredients
juice from 1 lemon
By Chef Bliss
Ingredients
1 cup pitted Peruvian Dried Black Olives the herbed pitted would also be great.
1/4 cup sundried 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)
1.
Place the olives, sun-dried tomatoes, lemon juice and garlic in the
bowl of a food processor and process until finely chopped.
(Alternatively, place ingredients in a mortar and pound with a pestle
until well combined).
2. With the motor running, gradually add the oil in a thin, steady stream until well combined and a smooth paste forms.
3. Transfer to an airtight container and pour over extra oil to cover the tapenade surface (to prevent oxidation).
2. With the motor running, gradually add the oil in a thin, steady stream until well combined and a smooth paste forms.
3. Transfer to an airtight container and pour over extra oil to cover the tapenade surface (to prevent oxidation).
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