Sun-Dried Tomato And Kalamata Olive Tapenade - cooking recipe

Ingredients

1/2 cup pitted kalamata olive
2 tablespoons capers
2 tablespoons water
1 tablespoon extra virgin olive oil
1/2 teaspoon fresh ground black pepper
2 oil-packed anchovy fillets, drained
1 (3 ounce) package ready-to-use julienne-cut sun-dried tomatoes, packed without oil (such as Mariani)
1 garlic clove
1/4 cup fresh flat-leaf parsley

Preparation

Place first 8 ingredients in a food processor; process until smooth, stopping once to scrape down sides. Add parsley, and pulse 8 to 10 times or until minced.
Serve immediately, or cover and chill until ready to serve.