Culinary Sun-Dried Tomato and Olive Tapenade By Ataque de energia de rádio On Sep 6, 2022 0 Share 1/2 cup shallots, chopped 1/4 cup chopped smoked sun-dried tomatoes 2 tablespoons extra-virgin olive oil 2 tablespoons white balsamic vinegar 2 cloves garlic, minced 1 can (6 ounces) California Green Ripe Olives, drained 1 can (6 ounces) California Black Ripe Olives, drained 1/4 cup lightly packed fresh basil sea salt, to taste freshly ground pepper, to taste crackers or toasted baguette slices In food processor, pulse shallots, sun-dried tomatoes, olive oil, vinegar and garlic until finely chopped. Add olives, basil, salt and pepper; pulse again until chopped. Cover and chill 1 hour. Serve with crackers or toasted baguette slices. Note: Recipe can be prepared one day in advance. 0 Share FacebookTwitterGoogle+ReddItWhatsAppPinterestEmail