Sun-Dried Tomato and Green Olive Tapenade

We created this for our classic tuna sandwich. Brown sugar really grounds the intense flavours of the olives and sun-dried tomatoes. Be sure to use the best-quality olive oil you can find.

Ingredients

250 g (9 oz) sun-dried tomatoes packed in olive oil, drained

1 teaspoon dark brown sugar

2 garlic cloves, peeled

4 tablespoons extra-virgin olive oil

250 g (9 oz) green olives, pitted black pepper

Method

Put all of the ingredients except the green olives and black pepper into the food processor, and blend until a coarse mixture is formed. Remove, and transfer to a bowl. Put the green olives into the food processor bowl, pulse until just chopped, and fold into the tomato mixture. Add pepper to taste. You can add more olive oil if you want to use this as a dip.