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).