Olive- Tomato Tapenade

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Olive- Tomato Tapenade

Yield: About 3 1/2 cups Prep Time: 30 minutes

I enjoyed this garlicky, sundried tomato spread. It might even be nice with roasted garlic too.

Ingredients:

1/2 pound roasted red onions (see tips below)
1 Tablespoon minced fresh garlic
1/2 Tablespoon dried oregano
1 cup stuffed green olives
2 Tablespoons chopped sun-dried tomatoes
1/2 Tablespoon dried basil
1 cup extra-virgin olive oil

Directions:

1. Run all ingredients through the food processor, then mix well. Store in an airtight container.

2. Serve this wonderful spread with sliced baguette and crackers.

Cooking Tips
*Place sliced red onions on a large baking sheet. Spray with cooking spray and roast at 400 degrees F. until slightly browned and blackened on edges.
*If you can find sun-dried tomatoes dry and not packed in oil, use those. Soften them up in some hot water before processing.

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  • Denise wrote:

    YUM! Made this for a pre Labor day celebration last night, and bringing it again to a Labor Day picnic today! This was so simple, always have these ingredients on hand. Super awesome if you love olives!