Recipe: Mediterranean Olive Spread (using sun-dried tomatoes, food processor)

MEDITERRANEAN OLIVE SPREAD

"This is a potent condiment that packs a lot of flavor when spread thinly. It is especially delicious on grilled bread, which is then topped with diced summer tomatoes to make an instant bruschetta. Use the best-quality olives you can find."

1/2 cup black olives (or green Mediterranean olives), pitted
1/4 cup sun-dried tomatoes, packed in oil
1 large clove garlic, minced
3 tablespoons lemon juice
2 tablespoons ketchup
1/4 cup chopped fresh basil
1/4 teaspoon dried hot pepper flakes

In a food processor, coarsely puree the olives, tomatoes, and garlic. Add the lemon juice, ketchup, basil, and pepper flakes. Pulse to blend.

Let the olive spread stand at room temperature for at least 30 minutes or refrigerate up to 4 days before using. Serve at room temperature.

Makes about 2/3 cup; use for fish steaks such as tuna and swordfish, peeled
and deveined shrimp, boneless chicken, or grilled bread.

Makes 2/3 cup
Source: Marinades by Melanie Barnard