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

1. Place all ingredients in a food processor except for the olive oil.

2. 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!