1 tablespoon capers
1 large garlic clove
1 tablespoon lime juice
75 gr sun dried tomatoes
150 gr sun dried tomatoes
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© Janneke's Recipe pages - recipe sauces and herb butter, gourmet, barbecue and fondue
How to prepare:
Put capers, garlic and parsley in a kitchen machine or use a blender.
Add for the black tapenade chopped stoned olives and chopped tomatoes.
Add for the red tapenade the chopped tomatoes. Mix well.
Pour, while the machine blends, lime juice and olive oil in and mix to a smooth sauce.
The tapenade can be kept for two weeks when put in a closed jar in the fridge.
Serve the tapenade on room temperature with (toasted) bread or crackers.
The tapenade is also delicious served with meat at a barbecue-party.
First published: April 12, 2003, Netherlands
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