• 3servings
  • 56calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B6, C
MineralsSelenium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups pimiento-stuffed green olives

  2. 1/2 cup pitted black olives

  3. 1 (6 ounce) jar marinated artichoke hearts, undrained

  4. 2 hot banana peppers, seeded and cut into pieces

  5. 1 red bell pepper, seeded and coarsely chopped

  6. 2 cloves garlic, minced

  7. 2 tablespoons capers, drained and chopped

  8. 1/2 teaspoon dried basil

  9. 1 tablespoon lemon juice

  10. 1/4 cup olive oil

Instructions Jump to Ingredients ↑

  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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