Quick & Easy June 30, 1976 Sun-dried tomato and olive tapenade Makes 2 Cup Prep 15M Women's Weekly Food Print Ingredients 1 cup (150g) drained sun-dried tomatoes in oil 1 tablespoon olive oil 1 tablespoon red wine vinegar brown sugar 1 tablespoon chopped fresh oregano leaves 1 tablespoon chopped fresh basil leaves 1/2 teaspoon cracked black peppercorns 2/3 cup (70g) pecans, toasted 1/3 cup (50g) seeded black olives Method 1.Process all ingredients until smooth. 2.Spoon tapenade into cold sterilised jars; seal immediately. Sign up for our newsletter Sign up to the Women’s Weekly Food newsletter for recipes, videos and how to articles from our Test Kitchen. Close Thank you for subscribing! Email Submit Disclaimer: By joining, you agree to our Privacy Policy & Terms of Use
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