A very simple tapenade, but delicious none the less, and great as a dip or as a spread for sandwiches.
- 180gr sundried tomatoes in oil. Drained, oil saved
- 1 clove of garlic
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 2tbs oil (from the sundried tomato jar)
Combine the sundried tomatoes, garlic, oregano, basil, half of the oil and some pepper in a small kitchen machine (I use the extention to my stick blender, a regular kitchen machine is far too large).
Blend until smooth. Add the remaining oil if required to thin the mixture some.
Store in a clean jar.