Dried-Tomato Tapenade

recipe

Yield:

1 3/4 cups

Recipe from


Ingredients

1/4 cup dried tomatoes
2 cups pitted kalamata olives
6 anchovy fillets, drained
2 large garlic cloves
1/4 teaspoon ground red pepper
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil

Preparation

Combine tomatoes and hot water to cover in a small bowl; let stand 30 minutes. Drain, and set aside.

Process olives and next 5 ingredients in a food processor until blended, stopping to scrape down sides. Add tomatoes; pulse 2 or 3 times.

Note:

September 1999
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