from Emma Minoli's "Taste of Piedmont" Class, 2007
1 cup of pitted black & green olives
3/4 cup sun-dried tomatoes packed in olive oil
Extra-virgin olive oil
Splash of lemon juice
Crackers
In the bowl of a food processor, add the olives, sun-dried tomatoes, olive oil & lemon juice. Pulse until smooth, but still chunky. Add more extra-virgin olive oil if mixture is too dry. Spoon into a serving bowl. If not serving immediately, cover tightly with plastic wrap and refrigerate up to 2 days. Be sure to bring it to room temperature and to mix it thoroughly before serving.
For serving, place the bowl of tapenade in the center of a large platter. Decoratively circle the tapenade bowl with the crackers and lemon slices.