Tapenade – If you like olives, you will love this!
1 can black, pitted olives
1 jar green olives, pitted. My daughter makes this without the pimentos, I like it with for the color.
1 teaspoon capers – don’t omit these and think you are still making tapenade!
1/4 cup sun dried tomatoes, reconstituted. To reconstitue just heat 1/2 cup water to a gentle simmer. Remove water from heat and add dried tomoatoes, cover and allow to soften in water for a few minutes. Drain and tomatoes are ready to dice.
2 cloves garlic
1 teaspoon dijon mustard – prepared If using dried spices rather than fresh, use 50% less!
1tablespoon fresh basil
1tablespoon fresh parsley
1 tablespoon fresh thyme
1/4 teaspoon red pepper flakes
1 tablespoon extra virgin olive oil

Chop olives roughly. Add remaining ingredients. Serve on sliced toasted bread. Leftover tapenade is also good stirred into your favorite pasta!

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