Please note that the Prep time does not include chilling. It's not absolutely essential that you refrigerate the tapenade, but it allows the flavors to meld.
Author: California Olive Committee
Serves: 8 servings
Ingredients
½ cup chopped shallots
¼ cup chopped smoked sun-dried tomatoes
2 tablespoons extra virgin olive oil
2 tablespoons white balsamic vinegar
2 cloves garlic, minced
1 6-ounce can California Green Ripe Olives, well drained
1 6-ounce can California Black Ripe Olives, well drained
¼ cup lightly packed fresh basil
Sea salt, to taste
Freshly ground black pepper, to taste
Crackers or toasted baguette slices (gluten-free, if needed)
Instructions
Place the shallots, sun-dried tomatoes, olive oil, vinegar and garlic in a food processor and pulse on and off until finely chopped.
Add the olives and basil, and pulse again until chopped.
Stir in salt and pepper, to taste.
Cover and chill for at least 1 hour.
Serve with crackers or toasted baguette slices.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/sun-dried-tomato-olive-tapenade