Olive and Tomato Tapenade

By TheresaJ

Serve this delicious appetizer on gluten-free focaccia bread or toasted baguette slices, available from health food stores and wheat-free bakeries.

Ingredients

• 2 Tbsp (30 mL) sun-dried tomatoes, chopped
• 2 Tbsp (30 mL) sun-dried peppers, chopped
• 1 Tbsp (15 mL) finely chopped parsley
• 1 cup (250 mL) pitted and roughly chopped green niçoise olives
• 2 green onions, finely chopped
• 2 Tbsp (30 mL) capers, drained
• 2 Roma tomatoes, finely chopped
• 1 Tbsp (15 mL) extra virgin olive oil
• Salt and pepper to taste

Details

Servings 6

Preparation

Step 1

Place olives, green onions, capers, sun-dried tomatoes, and sun-dried peppers in bowl of food processor. Process for 10 seconds or until mixture is roughly chopped–do not overprocess. Transfer to a medium bowl and fold in chopped tomatoes, parsley, and oil. Season with salt and pepper. Serves 6 to 8.