Olive and Sun-Dried Tomato Tapenade
eCurry - The Recipe Blog
eCurry - The Recipe Blog
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 3-4 matches a day and we are almost camping by the television. Seriously addicted.
  • 2 cups)
  • 1 pint black olives, pitted
  • olives
  • 1/4 or more cup sun-dried tomatoes in oil (store bought or homemade) , drained (reconstitute tomatoes in hot water, until tender if you are using dried tomatoes which are not in olive oil) – adjust amount to taste. If you want dominant flavor of sun dried tomatoes use more
  • sun dried tomatoes
  • 1.5 tablespoon capers
  • 2 large cloves of garlic
  • 4-6 tablespoon chopped fresh sweet basil leaves
  • 1/2 cup chopped fresh flat-leaf parsley leaves
  • 1 tablespoon chopped fresh lemon balm leaves and a few sprigs of lemon thyme (optional: I have these growing in my yard, so I used them)
  • so
  • 1/4 cup extra-virgin olive oil or as much as you would need (you may use the oil from the sun-dried tomatoes)
  • 15 minutes minutes



Log in or Register to write a comment.