An incredibly easy appetizer, this tapenade is bursting with flavor from sun-dried tomatoes, fresh basil, and lemon.
1/2 cup sun-dried tomatoes, roughly chopped
Splash of sherry vinegar or red wine vinegar
1 tablespoon lemon juice
Zest of one lemon
Two cups pitted olives (I used a mix of kalamata and green olives)
Large handful fresh basil leaves, roughly chopped