I have been meaning to make this forever. Ever since the Chile Olive Oil dinner I went to in September, which is forever ago in foodie terms. Life has gotten in the way, but I finally was able to make my own version of Sun Dried Tomato Tapenade and it was as good or better as I remember.
This makes an awesome starter spread on toasted baguette or ciabatta (my favorite) you can use in on a sandwich or stuff it inside chicken, like I’m going to do tomorrow.
I love the saltiness from the olives paired with the sweet sun dried tomatoes. Whip this up for an easy appetizer and use the leftovers for dinner the next night.
- 1 cup oil packed sun dried tomatoes
- ½ cup kalamata olives
- 10 fresh basil leaves
- 2 tablespoons fresh lemon juice
- 2 garlic clove
- 3 teaspoons oil from the sun dried tomato jar
- In a food processor combine all of the ingredients. Let chill in the refrigerator until ready to use.