Sun-Dried Tomato and Olive Tapenade

Ingredients

• 1/2 cup pitted kalamata olives
• 2 tablespoons capers
• 2 tablespoons water
• 1 tablespoon extravirgin olive oil
• 1/2 teaspoon freshly ground black pepper
• 2 oil-packed anchovy fillets, drained
• 1 (3-ounce) package ready-to-use julienne-cut sun-dried tomatoes, packed without oil (such as Mariani)
• 1 garlic clove
• 1/4 cup fresh flat-leaf parsley

Preparation

1. 1. Place first 8 ingredients in a food processor; process until smooth, stopping once to scrape down sides. Add parsley, and pulse 8 to 10 times or until minced. Serve immediately, or cover and chill until ready to serve.
2. Ready-to-Use Sun-Dried Tomatoes: Be sure to buy ready-to-use sun-dried tomatoes packed without oil for this savory spread. Because they've undergone a special process that adds back moisture, there's no need to reconstitute them, and they don't have the high fat of dried tomatoes packed in oil. Like all sun-dried tomatoes, this convenient product is high in vitamin A and is a good source of potassium.