Tomato and Olive Tapenade

94

Using sun-dried or oven-dried tomatoes and olives makes this delicious tapenade that can be spread over the sough dough bread, stuffed into bell peppers or chicken breast, or can be the replacement of mayonnaise when you prepare the sandwiches. Quick, easy and tasty!

Yield

16

servings

Prep

5

min

Cook

0

min

Ready

8

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium

 

Metric

Ingredients

3	ounces	sundried tomatoes oil-packed and drained or oven-dried tomatoes
2	tablespoons	vegetable oil
2	cloves	garlic minced
1	teaspoon	lemon zest grated
1	teaspoon	lemon juice
1	teaspoon	basil dried, or 1 to 2 tablespoons fresh leaves	*
½	teaspoon	black pepper ground
¼	cup	olives ripe, sliced	*
1	tablespoon	capers drained

Directions

Add the tomatoes, oil and remaining ingredients in a food processor.

Process until coarsely pureed.

Place into a bowl, serve or refrigerate until ready to use.