Best Tapenade Ever


  • ¼ cup olive oil
  • 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
  • + 3 more ingredients
    • 2 tablespoons capers, drained and chopped
    • ½ teaspoon dried basil
    • 1 tablespoon lemon juice

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...

View full recipe at SpringPad


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