Triple Olive Tapenade

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Rating: 3.5/5 (4 votes cast)

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Triple Olive Tapenade can be used in many different ways: as a cracker or vegetable dip, mixed in with your omelets, or combine with olive oil to make a delicious salad dressing. It also makes a great Christmas gift!

Triple Olive Tapenade, 3.5 out of 5 based on 4 ratings

Makes 3.5 cups

Ingredients:
  • 1 cup kalamata olives, pitted
  • 1 cup large green olives, pitted
  • 1 cup California olives, pitted
  • 1 – 2 slices canned and roasted red bell pepper,
  • 4-5 cloves of garlic
  • pinch of dried parsley
  • pinch of dried basil
  • 3 tsp lemon juice
  • 2 Tbsp capers
  • 3 Tbsp olive oil
Triple Olive Tapenade, 3.5 out of 5 based on 4 ratings

Preparation:

  1. Rinse olives under cold water to remove any excess brine
  2. Put the olives, capers, garlic and peppers into food processor. Pulse in 1 second intervals 10-15 times. Scrape down the sides of the bowl.
  3. 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.
Triple Olive Tapenade, 3.5 out of 5 based on 4 ratings

Filed under: Appetizers, Side Dishes, Snacks,

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