Olive and Tomato Tapenade
Serve this delicious appetizer on gluten-free focaccia bread or toasted baguette slices, available from health food stores and wheat-free bakeries.
2 Tbsp (30 mL) sun-dried tomatoes, chopped
2 Tbsp (30 mL) sun-dried peppers, chopped
1 Tbsp (15 mL) finely chopped parsley
1 cup (250 mL) pitted and roughly chopped green niçoise olives
2 green onions, finely chopped
2 Tbsp (30 mL) capers, drained
2 Roma tomatoes, finely chopped
1 Tbsp (15 mL) extra virgin olive oil
Salt and pepper to taste
Place olives, green onions, capers, sun-dried tomatoes, and sun-dried peppers in bowl of food processor. Process for 10 seconds or until mixture is roughly chopped–do not overprocess. Transfer to a medium bowl and fold in chopped tomatoes, parsley, and oil. Season with salt and pepper. Serves 6 to 8.
source: "Pain-Free Without the Pills", alive #289, November 2006
Olive and Tomato Tapenade
Sally Errey, RNCP
Sally Errey, RNCP, is an acclaimed speaker and author on optimum health through nutrition and lifestyle. She is author of Staying Alive! Cookbook for Cancer Free Living (Belissimo Books, 2004).
