1/2 cup chopped shallots
1/4 cup finely chopped sundried tomatoes
2 tablespoons olive oil
2 tablespoons red vine vinegar
6 ounce can green olives, well drained
6 ounce can black olives, well drained
1/4 cup fresh basil, lightly packed
salt and pepper to taste
Place shallots, sundered tomatoes, olive oil and vinegar into a food processor. Pulse until everything is finely chopped and well combined. Add olives, basil, salt and pepper. Pulse again until everything is well combined and finely chopped.
Place the tapenade into a serving bowl and cover with plastic wrap. Chill for a least 1 hour or overnight.
Serve with toasted baguette slices or crackers. The perfect summer appetizer to serve at your next BBQ.