Olive and Sundried Tomato Tapenade (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 cup pitted Kalamata olives

02 - 1 cup sundried tomatoes packed in olive oil

03 - ¼ cup capers packed in brine

04 - ⅔ cup extra-virgin olive oil

05 - 1 teaspoon dried oregano or 2 teaspoons fresh oregano

# Instructions:

01 - Add all ingredients except oregano to a food processor and pulse 5-10 times, then use a spatula to scrape down the sides of the food processor.

02 - Pulse 5-10 more times, until the ingredients are finely chopped. Be careful not to overprocess to the point where they begin to look pureed.

03 - Transfer to a bowl and fold in the oregano. Serve with crostini or crackers.

# Notes:

01 - This tapenade can be stored in an airtight container in the refrigerator for up to one week.

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