Sun-Dried Tomato and Olive Tapenade

• 1/3 cup extra virgin olive oil

• 1/4 cup chopped shallots

• 1/4 teaspoon red pepper flakes

• 1 tablespoon chopped garlic

• 1 teaspoon kosher salt

• 1 7-ounce jar sun-dried tomatoes packed in oil, drained and finely chopped

• 1 6.5-ounce jar artichoke hearts, drained and finely chopped

• 1 cup Kalamata olives, pitted and finely chopped

• 1 tablespoon freshly grated lemon zest

• 1/4 cup minced fresh basil leaves, plus more for topping

• 1 tablespoon red wine vinegar

In a medium sauté pan, warm the olive oil over medium heat. Add the shallots and red pepper flakes and sauté for about 5 minutes, stirring occasionally, then add the garlic and kosher salt and sauté for 1 more minute. Remove from the heat and transfer the mixture to a mixing bowl.

To the bowl, add the sun-dried tomatoes, artichoke hearts, kalamata olives, lemon zest, 1/4 cup minced basil, and red wine vinegar. Mix to combine. Transfer to a serving bowl, top with more basil, and serve on crusty bread.

*If you can wait, the flavors really come together if you can let it sit for a few hours before serving. It’s a brutal struggle but trust me, the wait is worth it.