Use as a dip for vegetables, as a spread on bread or as an ingredient – or even the only ingredient – in a pasta sauce.
- 100gr sundried tomatoes – from jar in oil
- 1.5 tbs oil from the sundried tomatoes
- 75gr black olives
- 20gr capers
Combine the tomatoes, olives and capers in a blender and blend until fine. Add the oil and pulse to make into a thick tapenade. You may need a bit more or less oil, depending on how much was on the tomatoes you used.