1 head of garlic roasted
1 cup of kalamata olives pitted
2 Tbsp. capers, rinsed and drained
2 anchovy fillets, rinsed and patted dry
1/2 cup oil packed sun dried tomatoes, chopped
1 tsp. fresh thyme
1 Tbsp lemon juice
2 Tbsp. dark rum
4 Tbsp. extra virgin olive oil, or can use the sun dried tomato oil
1/2 tsp ground fresh pepper
Place garlic, olives, capers, anchovy, thyme, sun dried tomatoes into bowl of food processor.
Pulse until chunky then add rum, lemon,and oil and pulse until mixed but still with texture
Makes 1 1/2 cups
Serve with crackers or bread
A lot of markets now will sell pre-roasted garlic
I buy a big container every week at Granville island and use it for everything
This is a very interesting tapenade which I loved however brian prefers the traditional
version. I won out but will be putting a more traditional one on blog at later date.
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