Tapenade
A classic Provençal olive paste known as a tapenade gets an umami punch with the added sundried tomatoes. The rich flavor of the tapenade would go well with potatoes and eggplant for vegetarians, or by itself as a dip for your next cheese and cracker board.
Total Time: 10 minutes
Yield: 6-8 servings
Ingredients
1 9.5 oz jar of pitted Kalamata olives
1 jar 8.5 oz sundried tomatoes in olive oil
2 T capers
1 clove of garlic, minced
1 tsp orange zest
½ lemon zest
½ cup parsley leaves and stems
2 tsp anchovy paste
1/3 cup extra virgin olive oil
1 tsp salt
½ tsp pepper
Directions
Place all ingredients in a food processor except for the olive oil.
Process the mixture. While processing, slowly pour the olive oil into the mixture in a steady stream. Scrape the sides as necessary. Process until the mixture becomes a coarse paste. Transfer to a bowl and serve with your desired vegetables or crackers!