How to make
Soak the dried tomatoes in olive oil for 30 minutes, drain them and blend them with the olives and capers in a food processor or blender.
Then transfer the mixture into a bowl and mix the vinegar, olive oil and hand-torn basil in. Serve the tapenade on a toasted baguette.
Optionally, you can add 2 oz (60 g) of grated parmesan to the puree.
