Tapenade with sun dried tomatoes
10 min
A fairly traditional tapenade with a bit of a twist adding sun dried tomatoes to add extra zing. Great on crackers and toast or used as a dip.
2 people made this
Ingredients
Serves: 4
- 100g pitted Kalamata or black olives
- 2 to 3 cloves garlic
- 2 to 3 anchovy fillets
- fresh lemon juice, to taste
- 1 teaspoon capers
- fresh basil, to taste
- 2 teaspoons extra virgin olive oil
- 2 to 3 sun-dried tomatoes
Method
Prep:10min ›
Ready in:10min
- Very simple to prepare, simply combine all ingredients and then blitz with a hand blender or in a food processor until preferred texture is achieved. Alternatively, if time allows, finely chop by hand for a coarser texture. Serve with crackers or on toast.
Tip
Can be stored in a sealed container in the fridge for a couple of days.
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