Sweet-and-Sour Tapenade

recipe
Raisins add a sweet note to this salty olive-and-caper spread.

Yield:

Makes 8 servings (about 1 1/3 cups)

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes

Ingredients

1 (10-oz.) jar pitted kalamata olives (about 2 cups), drained
1/2 cup raisins
2 tablespoons chopped fresh basil
1 garlic clove
1 tablespoon drained capers
1 tablespoon Dijon mustard
1/4 cup olive oil
Garnish: fresh basil leaves
Pita chips

Preparation

1. Pulse first 6 ingredients in a food processor or blender until coarsely chopped. Gradually add oil, processing just until mixture is well blended. Cover and chill until ready to serve. Garnish, if desired. Serve with pita chips.

Note:

Gilda Lester, Wilmington, North Carolina,

Southern Living

December 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note