Recipe by April Rivers Bland

12 sun-dried tomatoes
1 large garlic clove — minced
1 tablespoon fresh rosemary — minced
1 teaspoon fresh thyme — minced
1/2 teaspoon red chile flakes
6 tablespoons olive oil
20 kalemata olives, pits removed
Add all ingredients to food processor and pulse until mixture is mealy in texture.
Serve at room temp.
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Serving Idea:
Serve with crusty bread or crackers.
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NOTES:
If not using tomatoes packed in oil, reconstitute tomatoes in hot water. Tapenade can also be used as a sandwich spread.

Yield: 4 servings