Olive and Sun-Dried Tomato Tapenade

Very easy to prepare, a tapenade of black olives and sun-dried tomatoes can be a go-to appetizer when you have little time to spare, as it takes only minutes to prepare. It’s equally good with crispbreads or sliced fresh baguette.

 

Makes about 1 cup, about 8 servings

• ¾ cup pitted brine-cured black olives such as Kalamata
• ¼ cup sun-dried tomatoes, oil cured or not, as preferred
  (make sure they’re moist if not oil-cured; soak in hot water if necessary)
• ½ cup fresh parsley leaves
• ¼ cup walnut or pecan pieces
• 1 tablespoon lemon juice, or to taste
• More fresh parsley or other herb for garnish (such as small sage leaves) 

Place all the ingredients in a food processor with ¼ cup water. Pulse on and off until everything is finely and evenly minced. If need be add a small amount of additional water so that the mixture adheres. 

Transfer to an attractive crock and serve with the desired accompaniments.

• Here are more tasty vegan appetizers.