Sun-Dried Tomato Tapenade
Prep time: 
Total time: 
Serves: 1-1/2 cups
  • 1 cup pitted Kalamata olives, drained
  • 3/4 cup sun-dried tomatoes packed in olive oil, drained, reserving the oil
  • 3 or 4 cloves of roasted garlic
  • fresh baguette, thinly sliced
  • endive leaves, gently washed and patted dry
  • assorted crackers
  1. Put the drained olives, sun-dried tomatoes, and the roasted garlic into the food processor bowl. Pulse a few times until the olives and tomatoes are finely chopped.
  2. If the mixture appears to be dry, add some of the reserved oil from the tomatoes one tablespoon at a time (no more than 3 or 4 tablespoons) until the mixture has a wet appearance.
  3. Put the mixture into a small bowl and serve or refrigerate.
More Information

food processor
small bowl
Recipe by Andrea Meyers at