“Tapenade.”

Now, here’s what tapenade traditionally is: olives, capers, anchovies, and olive oil. I’m not opposed to anchovies and I love the other ingreds, but what I had was sun-dried tomatoes. So I used them instead of anchovies.

It worked. They still give the saltiness and meatyness to the mixture, but no fishiness. And if people don’t like anchovies, (or don’t think that they do) this is a good substitute.

Pitted olives, garlic, sun-dried tomatoes, capers, olive oil. Blend (or food process) until it starts to blend together.

Simple, right?

I put in on pasta, obviously, but you can do toasted bread if you want it more of an appetizer and less of a side dish.

It’s tasty. And simple. And I’m all about it.

Oh, how much of the stuff do I use? Everything is an approximation in my kitchen. (I bake very little) Pour in the olive oil slowly so you can really get a good feeling on what the texture is.

Add more ________ if you like it more.