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Sun-dried tomato tapenade
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Prep Time:
20 minutes
Cook Time:
Total Time:
20 minutes
Ingredients:
  • 110g (1 cup) drained sun-dried tomatoes
  • 2 garlic cloves, peeled
  • 125.00 ml firmly packed fresh basil leaves, washed, dried well
  • 3 anchovy fillets, drained
  • 63.70 gm extra virgin olive oil
  • 9.15 gm Worcestershire sauce
Instructions:
  • In a food processor, pulse sun-dried tomatoes, garlic cloves, basil leaves, and anchovy fillets until roughly chopped.
  • Combine 3 tablespoons of extra virgin olive oil and Worcestershire sauce in the food processor until smooth and fully incorporated.
  • Transfer the mixture into hot sterilized jars, then generously top the tapenade with the remaining extra virgin olive oil and seal the jars right away. Refrigerate the jars for up to 3 months.

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