Tomato and Olive Tapenade

Steps

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1. 1
   Prepare all ingredients. Roughly chop the sun-dried tomatoes into smaller pieces and peel the garlic cloves. Measure out all ingredients.
   ▶ ≈0:55
2. 2
   Place the roughly chopped sun-dried tomatoes in a food processor and use the pulse function to break them down into a finer, granular consistency.
   ▶ ≈2:39
3. 3
   Add the green olives, capers, garlic, lemon juice, mustard, and olive oil to the food processor with the tomatoes.
   ▶ ≈2:55
4. 4
   Place the lid on and process the mixture until well combined. Avoid over-processing—the tapenade should have a chunky, spreadable consistency rather than a smooth paste.
   ▶ ≈3:24
5. 5
   Transfer the tapenade to a serving container and taste it. Adjust the seasoning with salt and a hint of black pepper as needed.
   ▶ ≈3:35
6. 6
   Stir well before serving, as the olive oil will settle to the bottom. Serve alongside toasted bread, grilled lamb, or grilled fish.
   ▶ ≈4:25