Olive Tapenade with Arugula and Sun-Dried Tomato

Ingredients

  • 3/4 cup Spanish green olives, stuffed with pimentos
  • 3/4 cup black Californian olives, pitted
  • 2 large cloves garlic
  • 1/8 – 1/4 cup olive oil
  • 3 tablespoon finely minced baby arugula
  • 1/2 ounce dried tomatoes, reconstituted in boiling water & chopped, OR about 1/4 cup dried tomatoes packed in oil, chopped
  • 1 teaspoon tomato-soaking water, or 1/2 teaspoon of olive oil from tomato jar
  • 1/4 teaspoon  freshly ground black pepper
  • Couple of pinches sea salt

Preparation

Click here for preparation method.

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