Olive and Tomato Tapenade - alive magazine

Ingredients

• 2 Tbsp (30 mL) sun-dried tomatoes, chopped
• 2 Tbsp (30 mL) sun-dried peppers, chopped
• 1 Tbsp (15 mL) finely chopped parsley
• 1 cup (250 mL) pitted and roughly chopped green niçoise olives
• 2 green onions, finely chopped
• 2 Tbsp (30 mL) capers, drained
• 2 Roma tomatoes, finely chopped
• 1 Tbsp (15 mL) extra virgin olive oil
• Salt and pepper to taste