BLACK OLIVE AND SUN-DRIED TOMATO TAPANADE | Eating for Ireland

Name: BLACK OLIVE AND SUN-DRIED TOMATO TAPANADE | Eating for Ireland
Ingredients: 1 large tin of pitted black olives in brine (all the supermarkets have them) rinsed and drained; 5-6 sundried tomatoes in oil, drained and chopped; 3-4 anchovy fillets (optional); 2 tablespoons of capers from a jar – rinsed and dried; 1 teaspoon of Dijon mustard; 1 teaspoon of lemon juice; 2 tablespoons of olive oil, or the oil from the sundried tomatoes; 1 garlic clove, grated; Freshly ground black pepper; Handful of fresh basil

eatingforireland.com

Easy and quick to make, this Black Olive and Sun-Dried Tomato Tapenade is perfect for toast or as a cod topping. No effort, big flavor!

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Ingredients

1 large tin of pitted black olives in brine (all the supermarkets have them) rinsed and drained
5-6 sundried tomatoes in oil, drained and chopped
3-4 anchovy fillets (optional)
2 tablespoons of capers from a jar – rinsed and dried
1 teaspoon of Dijon mustard
1 teaspoon of lemon juice
2 tablespoons of olive oil, or the oil from the sundried tomatoes
1 garlic clove, grated
Freshly ground black pepper
Handful of fresh basil