Big Daddy's     Cooking with Attitude

Thai Chile



Two Olive Tapenade with Sun Dried Tomatoes

Tapenade is a wonderful spread made from olives, capers and herbs.  In France, where tapenade originated, it is typically served with fresh veggies.  In Italy you'll find it served on crostini.  It's easy to get creative with a tapenade just as with other wonderful spreads such as hummus or western style dips, so play around and have fun.

1 cup  pitted green olives (with or without the Pimento)
1 cup   pitted black olives
1/3 cup   rehydrated, sun dried tomatoes (not the oil packed ones)
1 tablespoon   capers, rinsed
2 cloves garlic, chopped
1 teaspoon   Worcestershire sauce
1 teaspoon   dried, crushed basil
1 teaspoon   dried, crushed thyme
teaspoon   dried, crushed oregano
cup   chopped fresh parsley
cup   olive oil

Rehydrate the sun dried tomatoes, in enough boiling water to cover, for a couple of minutes

Combine all the ingredients into a food processor and pulse until the mixture is well chopped and completely combined.  Allowing it to sit in the fridge overnight helps meld the flavors.


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