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Tapenade with Garlic and Sun-Dried Tomatoes


Linda Griffith gave us permission to publish the below  excerpt from Garlic! Garlic Garlic! Yum!

Makes about 2 Cups

2 packed cups pitted Nicoise or Kalamata olives
12 oil-packed or water-softened sun-dried tomatoes, drained
5 plump garlic cloves
2 teaspoons fresh oregano leaves, plus flowers if available
1 teaspoon freshly ground pepper
1/4 cup extra-virgin olive oil, plus up to 2 tablespoons more if needed

In the bowl of a food processor fitted with the metal blade, combine everything but oil. Pulse until pureed. Taste and add more tomato, if desired. With motor running, gradually add 1/4 cup olive oil. Scrape and process again. Add more olive oil if needed to make a thick, spreadable paste. Scrape tapenade into a container, cover and store in the refrigerator. Bring to room temperature before serving.

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