Best Tapenade Ever - cooking recipe

Ingredients
    2 cups pimiento-stuffed green olives
    1/2 cup pitted black olives
    1 (6 ounce) jar marinated artichoke hearts, undrained
    2 hot banana peppers, seeded and cut into pieces
    1 red bell pepper, seeded and coarsely chopped
    2 cloves garlic, minced
    2 tablespoons capers, drained and chopped
    1/2 teaspoon dried basil
    1 tablespoon lemon juice
    1/4 cup olive oil
Preparation
    In a food processor or blender, chop green olives, black olives, and artichoke hearts in batches until just spreadable; pour into a mixing bowl. Puree banana peppers and red bell pepper until just spreadable; mix into olive mixture.
    Stir in garlic, capers, basil, lemon juice, and olive oil until well blended. Tapenade will keep in refrigerator for up to 1 week.

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