Ingredients
20
20 servings
- •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
Instructions
- 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.
- Stir in garlic, capers, basil, lemon juice, and olive oil until well blended. Tapenade will keep in refrigerator for up to 1 week.
Nutritional Facts
Per 20 servings
- Calories: 56
- Carbohydrate: 2g
- Fat: 5g
- Fiber: 1g
- Protein: 1g
- Sugar: 0g
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