Best Tapenade Ever Recipe

Best Tapenade Ever Recipe

  • 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
  1. 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.
  2. 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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