This recipe is perfect for a last minute hors d’oeuvres. It takes only a few minutes to make, but the taste is great! The flavors really burst in your mouth and your guests will definitely come back for seconds!

2 garlic cloves

1 teaspoon capers

1 cup jarred sundried tomatoes

¾ cup pitted Kalamata olives

4 basil leaves

3 tablespoons of oil from the sundried tomato jar

Drain the sundried tomatoes, reserve oil.

Drain the olives.

Place the garlic, capers, sundried tomatoes, and olives in a food processor. Pulse until finely chopped. The mixture will be slightly chunky, so add oil one tablespoon at a time until you reach your desired consistency. Add the basil and pulse until incorporate into the tapenade.

Serve on a sliced baguette/crostini