Wanted to start a recipe with a description of the recipe sun-dried tomatoes, but at the last moment changed his mind. We already know how to do them. The only thing I want to emphasize, I dried the tomatoes with salt, generously doused them with olive oil and did not regret Provencal herbs. All the aromatic flavor in my recipe is because of these sun-dried tomatoes.

Sun-dried tomatoes put in a blender no leaving, no droplets of oil.

So in the blender put the olives, pitted.

I squeezed the juice of half a lemon and added capers.

Shredded to a homogeneous condition, and tapenade is ready! It should be in the refrigerator for weeks.