Name: Olive-Tomato Tapenade
Prep time: 30 min
Total time: 30 min
Ingredients: ½ pound (8 ounces) roasted red onions ((see tips below)); 1 tablespoon minced garlic; ½ tablespoon dried oregano; 1 cup stuffed green olives; 2 tablespoons chopped sun-dried tomatoes; ½ tablespoon dried basil; 1 cup extra virgin olive oil

Olive Tomato Tapenade

This Olive Tomato Tapenade is an easy appetizer to display at a party.

From a RecipeGirl reader:

YUM! Made this for a pre Labor day celebration last night, and bringing it again to a Labor Day picnic today! This was so simple, always have these ingredients on hand. Super awesome if you love olives!

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Olive-Tomato Tapenade

By Lori Lange

An easy tapenade recipe done entirely in the food processor!

Prep: 30

Total: 30

Servings: 1 batch (3½ cups total yield)

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Ingredients

▢ ½ pound (8 ounces) roasted red onions (see tips below)
▢ 1 tablespoon minced garlic
▢ ½ tablespoon dried oregano
▢ 1 cup stuffed green olives
▢ 2 tablespoons chopped sun-dried tomatoes
▢ ½ tablespoon dried basil
▢ 1 cup extra virgin olive oil

Instructions

Run all ingredients through the food processor, then mix well. Store in an airtight container.
Serve this wonderful spread with sliced baguette and crackers.

Notes

Cooking Tips

Place sliced red onions on a large baking sheet. Spray with cooking spray and roast at 400 degrees F. until slightly browned and blackened on edges.
If you can find sun-dried tomatoes dry and not packed in oil, use those. Soften them up in some hot water before processing.

Nutrition

Serving: 1batch, Calories: 2245kcal, Carbohydrates: 37g, Protein: 6g, Fat: 237g, Saturated Fat: 33g, Polyunsaturated Fat: 25g, Monounsaturated Fat: 173g, Sodium: 2142mg, Potassium: 849mg, Fiber: 12g, Sugar: 14g, Vitamin A: 681IU, Vitamin C: 23mg, Calcium: 235mg, Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.