Peruvian Olive and Sundried Tomato Tapenade

Black Olive & Sun-Dried Tomato Tapenade

By Chef Bliss

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).