Easiest Hors’Dourves

tapenade cracker

The other night we had a friend over and didn’t want to go crazy with a dinner, so we decided to use up some of the cheese we had in the fridge and I went to Jack’s 99 Cent Store and bought $1 crackers and a can of black olives (also $1, bringing our total to $28).  I decided to make a simple tapenade with some sundried tomatoes we had lurking in the pantry (note to self: cleaning pantry can expose spices you thought forgotten).  This tapenade tasted great on crackers, but could also work as a quick topping for pasta or as a dip for grilled or raw veggies or on some grilled bread with tomatoes.  The possibilities are endless!

Tapenade w/Sundried Tomatoes


  • 1 medium can of black olives
  • 3 or 4 sundried tomatoes, soaked in water for 10 minutes (reserve water)
  • 2 cloves of garlic, peeled and roughly chopped
  • pepper
  • chili pepper flakes
  • olive oil
  • juice of half a lemon and some of its zest

To Do:

  1. Place the olives, sundried tomatoes and garlic in food processor and pulse until it all comes together.
  2. Scrape the sides of the bowl and add the lemon juice, zest and pepper and chili pepper flakes to taste.  I like mine a bit spicy, so I put more garlic and chili pepper flakes in the mix.  Pulse until the mixture gets a little smoother, but still remains chunky.
  3. Add a bit of olive oil if you like (I used a tiny drizzle) and pulse again.  If you think the mixture needs more liquid to bind it together, add some of the reserved sundried tomato soaking water.
  4. Serve with just about anything.  Makes a little more than a cup and will last a good while in the fridge.

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