ROASTED VEGGIE & OLIVE TAPENADE

June 05, 2020

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Back to All Recipes

Makes About 4 Cups

Ingredients:

  • 3/4 cups Sonoma Gourmet Roasted Veggie Sauce
  • 2 cups pitted kalamata olives
  • 2 cloves garlic, smashed
  • 1/3 cup dehydrated sun-dried tomatoes
  • 1/3 cup tightly packed fresh basil
  • 1/3 cup tightly packed fresh mint
  • 1 tablespoon olive oil (we use our Roasted Chiles Olive Oil)
  • 3 tablespoons lemon juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper

Preparation:

  1. In a food processor, add the sauce, olives, garlic, sun-dried tomatoes, basil, olive oil, lemon juice and mix to achieve a dip-like texture. Scrape down sides as needed.
  2. Add a pinch of salt and pepper and pulse a few more times.
  3. Serve immediately or store in the refrigerator for a week or so.
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In This Recipe

Roasted Veggie Sauce

Roasted Veggie Sauce

$9.99

Roasted Chiles Olive Oil

Roasted Chiles Olive Oil

$10.99

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