Need a quick hors d'oeuvres idea? This tapenade is nothing but quick and simple… not to mention tasty.
Gypsy Boots Trail |
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Prep Time
10 minutes |
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Cook Time
0 minutes |
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Total Time
10 minutes |
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Ingredients
- 1 cup black olives, pitted and sliced
- 1/2 cup black olives, pitted and sliced
- 8 sun-dried tomatoes, not preserved in olive oil, sliced
- 3 tbsp, parmesan cheese, powdered
- 2 tbsp olive oil
- 1/2 tbsp lemon juice
- 1 tsp salt
- 1 tsp basil
- 1 tsp thyme
Directions
- Place sun-dried tomatoes in a shallow bowl with boiling water for 2 minutes before slicing
- Add all ingredients to food processor and pulse until ingredients are finely chopped and evenly mixed
- Serve with baguette or homemade crackers
Notes
- This recipe can easily be transformed into more than just a tapenade
- Add 2 tbsp of tapenade to 1 bunch of basil and 2 tbsp of olive oil in the food processor and blend on medium to get a wonderfully flavourful pesto
- As well, add 1 1/2 tbsp of this tapenade to my Sun-Dried Tomato Fried Pasta in place of the sun-dried tomatoes