Best Tapenade Ever recipe

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Ingredients

2 cups pimiento-stuffed green olives
½ 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
½ teaspoon dried basil
1 tablespoon lemon juice
¼ cup olive oil

Nutrition Info

55.7 calories
carbohydrate: 2.1 g
cholesterol: : -
fat: 5.4 g
fiber: 0.9 g
protein: 0.7 g
saturatedFat: 0.6 g
servingSize: -
sodium: 425 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

3 1/2 cups

Recipe Note

This recipe is wonderful served with a sliced baguette or plain crackers. It can also be mixed together with cream cheese and/or sour cream for a great vegetable dip, or tossed with pasta, potatoes or rice. Whenever I make this appetizer, I always get lots of requests for the recipe!

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