Sun-Dried Tomato Tapenade with Mixed Italian Olives

A bold, umami-rich condiment perfect for seafood, crostini, and pastas

Ingredients:
   •   1/2 cup sun-dried tomatoes, oil-packed, drained
   •   1/3 cup mixed Italian pitted olives (e.g., Castelvetrano, Gaeta)
   •   1 small garlic clove
   •   1 tbsp capers, rinsed
   •   1 tbsp lemon juice
   •   1 tbsp extra virgin olive oil
   •   1 tsp chopped fresh parsley or basil
   •   Pinch red chili flakes (optional, for spice)

Instructions
1. In a food processor, combine sun-dried tomatoes, olives, garlic, capers, and lemon juice.
2. Pulse until a coarse paste forms—do not purée completely.
3. Add olive oil and herbs, pulse once or twice to incorporate.
4. Adjust seasoning to taste. Store in a jar covered with a thin layer of olive oil for up to 10 days refrigerated.