Jan 022016
 

Over the Christ­mas break I made a couple of dips, one of which got bet­ter reviews than the oth­ers. This is not a recipe for pur­ists, since a real tapen­ade should have anchovies in it, but I didn’t have any and my fam­ily doesn’t like them any­way.

None of the quant­it­ies are exact. The sun-dried toma­toes were loosely packed in the meas­ur­ing cup and I didn’t meas­ure the olives, just drained the can and tossed them in the food pro­cessor. I didn’t chop any­thing before put­ting it in the food pro­cessor.

  • Approx 2 cups black olives (con­tents of one can, 398ml size). I used Cali­for­ni­an black olives since those were in the cup­board, next time I’ll prob­ably use Kala­mata olives.
  • Approx 3/4 cup oil-packed sun-dried toma­toes; let most of the oil drip off but not all of it.
  • 5 cloves of gar­lic.
  • 2 tbsp capers

Pro­cess in a food pro­cessor until finely chopped. If it’s too dry, add a few drops of olive oil (or oil from the sun-dried toma­toes).

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