1 lg. Spanish Onion

½ C. EVOO

1 C. packed pitted Kalamata Olives

2-4 T. Oil-packed or water-softened Sun-Dried Tomatoes, drained

3 plump Garlic Cloves, peeled

 

Preheat oven to 375 degrees.  Rub onion with 1 T. Olive oil, wrap in foil and bake until very tender, about 2 hours.  Remove onion from foil and let cool to room temperature.  Peel onion and place in bowl of food processor fitted with metal blade.  Add olives, 2 T. sun-dried tomatoes and garlic; pulse until pureed.  Taste and add more tomatoes, if desired.  With motor running, gradually add a quarter C. olive oil (more if you prefer a smoother, thinner tapenade).  Scrape into clean container, cover and store in refrigerator.  Bring to room temperature before serving.