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Olive and Tomato Tapenade

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    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.

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    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

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    Olive and Tomato Tapenade

    Directions

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