Sun Dried Tomato Tapenade

2 Jun

Processed with Rookie

Ingredients:

  • 1 Cup sun dried tomatoes, reconstituted (boil in water for about 5 minutes)
  • 1/4 Cup Kalamata olives
  • 1 lemon, juiced
  • 3 cloves of garlic
  • 1/4 Cup avocado oil OR extra virgin olive oil
  • Sea salt to taste

Directions:

  1. Add the sun dried tomatoes, kalamata olives, lemon juice, and garlic cloves to your food processor.  Pulse until crumbled.  While running, pour your oil through the spout in the top of your food processor and process until well combined.  Taste a bite and adjust any seasonings as necessary.IMG_8813sProcessed with Rookie
  2. Not sure what to top your tapenade on?  Of course it pairs deliciously on a crostini, but it’s also delish as a base on pizza in place of tomato sauce, topped on pasta, frittatas (mini frittatas & try this amazing frittata that utilizes leftover pasta!), sandwiches, grilled tofu, schmeared on fresh corn on the cob, add it to a soup, blend with vegan mayo for a divine spread, add it to a salad, the possibilities are endless! What’s your favorite way to use tapenade?!
  3. Enjoy eating whole!Processed with Rookie Processed with Rookie Processed with Rookie

 

One Response to “Sun Dried Tomato Tapenade”

Trackbacks/Pingbacks

  1. From Leftovers to Fresh Flavors: Pasta Frittata | Eating Whole - June 2, 2014

    […] 1 batch of my sun dried tomato tapenade […]

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