Olive-Tomato Tapenade
An easy tapenade recipe done entirely in the food processor!
Servings: 1 batch (3½ cups total yield)
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