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Black Olive and Tomato Tapenade Recipe


1 cup of pitted and roughly chopped black olives (sun-dried is best, but canned will do)
2 tablespoons of sun-dried tomatoes, chopped
2 tablespoons of sun-dried red peppers, chopped
2 green onions, finely chopped
1 tablespoon of finely chopped parsley
2 Roma tomatoes, finely chopped
1 tablespoon of cold-pressed, extra virgin olive oil
Sea salt and pepper, to taste


Combine black olives, green onions, sun-dried tomatoes, and sun-dried peppers in food processor. Process for a few seconds or until mixture is well combined without being overly processed.

Transfer processed mixture to a medium to large bowl and gently fold in parsley, chopped tomatoes, and extra virgin olive oil. Add sea salt and pepper, to taste.

Try serving this delicious and healthy tapenade on whole grain bread, preferably baguette slices or fresh focaccia bread.


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