Three Olive Tapenade
Description
This appetizer has just a few ingredients and is ready in about 5 minutes. Spread it on your favorite crackers bread slices.
Ingredients
7 oz. Kalamata olives, drained and pitted (about 1 c.)
5.75 oz. green olives with or without pimentos, drained and pitted (about 1 c.)
6 oz. black olives, drained and pitted (about 1 c.)
2 T. capers, drained and rinsed
4 cloves garlic
1 roasted red bell pepper, roughly chopped
1 T. parsley, roughly chopped
1 T. basil, roughly chopped
3 t. freshly squeezed lemon juice
5 T. olive oil
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Place the olives, capers, garlic and red pepper into a food processor. Pulse in 1 second intervals about 10 times; scrape down sides of the bowl; add herbs, lemon juice and olive oil; pulse about 10 times, stopping in the middle to scrape down sides of the bowl. The pieces should be 1/8 inch - 1/4 inch in size to see all the colors of the olives and peppers. Transfer to a dip bowl. Cover with plastic wrap and refrigerate until ready to serve.
Serve on pita bread, Club crackers, toasted baguette slices or crusty bread. Cover with plastic wrap and refrigerate until ready to serve.
Prep Time
Cook Time
PT0M