Favourite Olive Tapenade
2 cups pitted, sliced black olives
1/2 cup pitted kalamata olives
1 tablespoon capers
2 -3 tablespoons sundried tomatoes
extra olive oil to help blending
1/2 teaspoon garlic powder (optional)
Put the olives, capers and sundried tomatoes into your blender or food processor, and blend on a medium speed until the desired texture. I don't like to turn it into a completely grey slop...it looks nicer if there's still a bit of texture there, but you also want to try and get those sundried tomatoes blended too. Add garlic powder here if you choose.
Keeps for a few weeks in the fridge...just make sure you return it to the fridge after each use.
Great as a spread on toast, on salad sandwiches, stirred through pasta...it's so versatile!
Source of recipe: My own recipe.