This recipe for Sun Dried Tomato and Olive Tapanade, by Traina Giles, is from Phyllis Giles Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 oz. oil packed sun-dried tomatoes, coarsely chopped 1 T. capers, drained 5 oz. pitted olives 1 clove garlic, finely chopped 1 t. lemon zest 1 t. fresh lemon juice 3 T. extra virgin olive oil salt and freshly ground pepper
Combine all ingredients in a food processor until smooth. Season to taste. Serve on toasted French bread or crackers.
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