Step 1

Rehydrate the sun-dried tomatoes by soaking in boiling water until they soften, about 10 minutes.

Step 2

Thoroughly rinse the olives or else they may taste bitter.

Step 3

Add all ingredients except the bagels to a food processor. Process until the mixture becomes a coarse paste, about a minute, occasionally pausing to scrape down the sides of the food processor bowl.

Step 4

Slather the tapenade on toasted bagels and serve.