Three Olive Tapenade Plus How to Roast a Pepper
How to Make Olive Tapenade and how to roast a bell pepper
Servings: 3 .5 cups
Ingredients
- 1 cup kalamata olives pitted
- 1 cup large green olives pitted
- 1 cup California olives pitted
- 1 each red bell pepper roasted and cut into 1" pieces (see instructions below)
- 4-5 cloves garlic
- 1/2 oz parsley loosely chopped
- 1/2 oz basil loosely chopped
- 3 tsp lemon juice
- 2 Tbsp capers
- 5 Tbsp olive oil
Instructions
- Put the olives, capers, garlic, and peppers into the Cuisinart. Pulse in 1 second intervals 10-15 times. Scrape down the sides of the bowl.
- Add the herbs, lemon juice and olive oil. Pulse another 10 times or so, stopping in the middle to scrape down the sides of the bowl. In the end, you want the pieces to be 1/8" to 1/4 " in size and you want to see all the colors of the olives and peppers. Be careful not to over-process it or it will turn into a smooth gray/brown paste.
Notes
Tools needed: Cuisinart or another food processor. If you don't have one, you can chop everything very fine by hand, it will just take you longer.
Notes: This tapenade is an easy option for something to bring to a holiday party or potluck and makes quite a bit (about 3.5 cups of tapenade). The recipe can be cut in half, but it also keeps for a few weeks in the refrigerator in an airtight container. You can use any kind of olives you like but I selected these three because they are easy to find in just about any grocery store and they offer a nice mix of color and a balance of flavors between mild and salty.
Notes: This tapenade is an easy option for something to bring to a holiday party or potluck and makes quite a bit (about 3.5 cups of tapenade). The recipe can be cut in half, but it also keeps for a few weeks in the refrigerator in an airtight container. You can use any kind of olives you like but I selected these three because they are easy to find in just about any grocery store and they offer a nice mix of color and a balance of flavors between mild and salty.