Recipe: Sun Dried Tomato Tapenade (using olives, food processor)

SUN DRIED TOMATO TAPENADE
"Make your own tasty tapenade in just 5 minutes!"



"Try this delicious tapenade as an appetizer with bread or crackers, as a sandwich spread or a condiment with grilled meats."

1 cup good quality green and black olives, pitted, rinsed and patted dry*
1/2 cup sun dried tomatoes packed in oil, drained and patted dry
2 tablespoons Mazola Extra Virgin Olive Oil
1 tablespoon small capers, rinsed and patted dry
2 anchovy filets, rinsed and patted dry
1 clove garlic, peeled and sliced
3 or 4 fresh basil leaves
1/2 teaspoon freshly grated lemon peel

Place all ingredients into the bowl of a food processor and pulse until finely chopped. Do not puree.

Serve at room temperature. Cover and store in the refrigerator for up to 2 weeks.

*Many stores sell good olives in bulk. Look for the freshest available.

Makes about 1 cup
Source: Mazola Oil, ACH Food Companies, Inc.