Olive Tapenade with Sun Dried Tomatoes

My favorite foods tend to be something you can spread on bread. This is definitely one of them, next to hummus, slabs of good cheese, olive oil, tomato jam, ect. Its really simple to make, much less expensive than the jarred stuff. Try it!

Olive Tapenade

Ingredients:
3 cloves garlic
12 kalamata olives in brine, drained
1/3 cup sun dried tomatoes
3 springs rosemary
salt to taste
olive oil to taste

Directions:
Peel garlic and add to bowl. Toss in a pinch of salt and, using a pestle (or back of a spoon), grind the garlic into a paste. Pit and mince finely the olives. Mince the tomatoes into a paste. Toss together in the bowl. Mince the rosemary and add to the bowl. Drizzle with olive oil to taste (I used just a little, about 1 tablespoon). Salt to taste.

Tip: let it sit for a day or two so the flavors can blend well. Although it is still delicious immediately (I usually don’t wait).  Serve over toasted bread.

Advertisements

One Response

  1. […] water I threw in a few bay leaves, some dried herbs, I found some sundried tomatoes left from the tapenade, we had 5 olives as well. Then I started throwing in anything I could find that seemed reasonable. […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: