Sun-dried Tomato Tapenade
Makes about 1-½ cups.
Servings 12
Calories 32kcal
Equipment
- food processor
- small bowl
Ingredients
- 1 cup pitted Kalamata olives drained
- ¾ cup sun-dried tomatoes packed in olive oil drained, reserving the oil
- 3 cloves roasted garlic
Serve With
- fresh baguette thinly sliced
- endive leaves gently washed and patted dry
- assorted crackers
Instructions
- 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.
- 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.
- Put the mixture into a small bowl and serve or refrigerate.
Nutrition
Calories: 32kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 193mg | Potassium: 115mg | Fiber: 1g | Sugar: 1g | Vitamin A: 133IU | Vitamin C: 7mg | Calcium: 10mg | Iron: 1mg