Sundried Tomato and Olive Tapenade


2 c.  Black Olives, pitted
1 c.  sun dried tomatoes (preferably packed in oil)
1 c. capers
1 can anchovy fillets
1 clove garlic
2 Tbsp. fresh parsley, plus more for garnish
1/4 c. Robust Extra Virgin Olive Oil
1/4 tsp. fresh ground pepper
1 baguette, sliced, for serving (optional)

Combine all ingredients in a medium bowl.

Use an immersion blender to puree to the desired consistency. Alternatively, combine all ingredients in a food processor or blender and puree to the desired consistency.

Serve at room temperature with baguette, pita chips, or crackers. (Can be made up to two days ahead of time.)

*Tested in private cooking class

Created by: Chef Francois Larouche

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