- 4 jars Mezzetta® Sun-Dried Tomatoes (including oil in the jar)
- 1 c. slivered almonds
- 4 oz. Mezzetta® pitted Kalamata olives (drained)
- 1/4 tsp. Mezzetta® Crushed Garlic
- 1 1/2 c. fresh basil
- *Calculated ingredients may not always be as accurate as the original recipe.
Place the contents, including oil, of the jars of sun-dried tomatoes into the food processor. Add the olives, garlic and basil. Blend for 2-3 minutes.
Note: To create the other tapenade recipes featured in this photograph, please click on the following links:
Artichoke and Green Olive Tapenade
Kalamata Olive Tapenade