Spicy Sun Dried Tomato and Lemon Zest Tapenade

Ingredients

• 1 cup kalamata olive, pitted
• 1/2 cup green olive, marinated with red pepper flakes
• 1 small red onion, rough chopped
• 4 ounces pine nuts, toasted (do not burn)
• 8 1/2 ounces sun-dried tomatoes packed in oil
• 2 lemons, juice and zest of

Directions

1. 1

   1. Place all olives in food processor and pulse until just to a coarse chop. About BB size or just bigger reserve).

2. 2

   2. Place rough chopped red onion in food processor and pulse until just fine dice reserve.

3. 3

   3. Place sun dried tomatoes and toasted pine nuts in processor and pulse until a rough paste.

4. 4

   4. Add back onions, and olives, juice and zest of lemons.

5. 5

   5. Pulse until mixed and a paste.

6. 6

   Pack and keep in a resalable container in the fridge will keep for two weeks. Tapenade freezes very well; spoon it into plastic ice cube trays, freeze it, and then bag and label the cubes of tapenade for quick and easy meals in the future.

7. 7

   (Option use regular green olives with ¼ teaspoon red pepper flakes more if you like it zippy).

8. 8

   (Option use non oil sun dried tomatoes rehydrate dry and add 1/8 cup good extra virgin olive oil).