Black Olive and Sun Dried Tomato Tapenade - Healthy Living
In the bowl of a food processor pulse the tomatoes until roughly chopped. Add the olives, parsley and lemon zest and juice. Pulse 5-6 times until the
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Cooking tools:
- Food processor
- Microplane
- Pepper mill
- Measuring spoon
- Serving bowl
Ingredients
- 1 cup pitted kalamata olives
- 1/2 cup sun dried tomatoes packed in olive oil (oil reserved)
- Zest and juice of one lemon
- 1/4 cup flat leaf parsley
- Extra virgin olive oil
- Kosher salt
- fresh cracked black pepper
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