BHA & BHT Free Gluten Free Sun-Dried Tomato Tapenade

Total time15 min

Prep time15 min

Cook time0 min

BHA & BHT Free Gluten Free Sun-Dried Tomato Tapenade

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Ingredients

6 servings

For the tapenade

1 cup sun-dried tomatoes in oil, drained
H-E-B Sun Dried Tomato Halves in Oil
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1 cup kalamata olives, pitted
2 tbsp capers, drained
2 cloves garlic, peeled
2 tbsp fresh flat-leaf parsley, roughly chopped
1 tbsp fresh lemon juice
½ tsp lemon zest
¼ tsp red pepper flakes
3 tbsp extra-virgin olive oil
salt and pepper, to taste

For serving

gluten free crackers, for serving
sliced cucumber, for serving
sliced bell pepper, for serving
fresh basil leaves, for garnish (optional)

Instructions

1
Add the sun-dried tomatoes, Kalamata olives, capers, garlic, parsley, lemon juice, lemon zest, and red pepper flakes to the bowl of a food processor. Pulse 8–10 times until the mixture is roughly chopped and no large pieces remain.
2
With the processor running, drizzle in the olive oil in a steady stream and process until the tapenade reaches a coarse, spreadable consistency — chunky but cohesive, not a smooth paste.

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