Sun-Dried Tomato and Basil Kalamata Olive Tapanade

by Jana Harvey on April 13, 2011

6 oz. Kalamata olives, chopped
2 oz. green olives, chopped
1 clove garlic, minced and smashed
1 Tbs. fresh lemon juice
3 leaves fresh basil, chopped
2 Tbs. diced sun dried tomato
2-4 Tbs. olive oil

Mix/blend all ingredients except olive oil in a food processor. Add olive oil slowly, and pulse to desired consistency. Serve with plain or lightly toasted french bread, or table cracker.


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