Dried-Tomato Tapenade

Recipe from Coastal Living

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  • 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


  1. Combine tomatoes and hot water to cover in a small bowl; let stand 30 minutes. Drain, and set aside.
  2. Process olives and next 5 ingredients in a food processor until blended, stopping to scrape down sides. Add tomatoes; pulse 2 or 3 times.
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