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Categories:Viewed: 55 - Published at: 2 years ago
Ingredients
- 3/4 cup sun-dried tomato packed in oil, drained and roughly chopped
- 1/4 cup olive oil
- 1/4 cup drained capers
- 2 garlic cloves, chopped
- 1 teaspoon lemon rind, grated
- 1 tablespoon lemon juice
- 1 tablespoon fresh thyme leave
Method
- Process all the ingredients until smooth.
- Spoon into hot sterilised jar and seal jar immediately.
- N.B. This is best made a day ahead and can be stored in refrigerator for about 4-6 weeks. This recipe makes approx 250ml of Tapenade.