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Olive Tapenade Recipe

Ingredients:

• 6 oz Black olives drained weight, chopped (choose a kind to your taste - kalamata are nice if you like a strong flavor)
• 4 - 6 oz Green olives drained weight, chopped, to taste
• 1 - 2 oz capers (dry weight), to taste, drained (Start with 1 oz.)
• ¼ cup or more Sun-dried tomatoes(to taste, and depending on how salty they are)
• ¼ cup walnuts, chopped
• 1/3 - ½ cup extra virgin olive oil
• Pinch thyme
• Pinch of dill weed - optional
• Fresh ground black pepper to taste

Instructions:

1. Pour boiling water on the sun-dried tomatoes, just enough to cover. Soak them for 20-30 minutes until they soften.
2. Remove and chop the sun-dried tomatos. (The remaining broth can be used in soup or tomato sauce, but be careful if the tomatoes were heavily salted.)
3. Blend all ingredients. A somewhat coarse texture is nice.
4. Add olive oil if the mixture seems too dry, or if you have some great olive oil.
5. The ingredients can be salty so be aware.