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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Olive and Sun-Dried Tomato Tapenade Recipe

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This recipe for Olive and Sun-Dried Tomato Tapenade is from The Snyder Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (8oz) pitted Black Olives, drained
1/4 C. Sun-Dried tomatoes
2 T. Olive Oil
1/3 C. Chopped Tomatoes
1/3 C. Sour Cream
1 T. Chopped Fresh Parsley
Crackers
Directions:
Directions:
Place olives, tomatoes and olive oil in a food processor, process until well blended.

Pour onto a serving plate, top with sour cream, tomatoes and parsley.

Serve with crackers
Personal Notes:
Personal Notes:
Makes 1 1/2 cup dip

 

 

 

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