Ingredients

The following ingredients have 5 Servings
  • 5 bagels (halved and toasted)
  • 6 ounces drained weight pitted green olives
  • 4 ounces drained weight pitted black olives
  • 3 ounces sun-dried tomatoes
  • 3 anchovy fillets
  • 2 cloves garlic (minced)
  • 3 tablespoons capers
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon dried basil

Instruction

  • Rehydrate the sun-dried tomatoes by soaking in boiling water until they soften, about 10 minutes.
  • Thoroughly rinse the olives or else they may taste bitter.
  • Add all ingredients except the bagels to a food processor. Process until the mixture becomes a coarse paste, about a minute, occasionally pausing to scrape down the sides of the food processor bowl.
  • Slather the tapenade on toasted bagels and serve.