Ingredients
- cups pimiento-stuffed green olives
- /2 cup pitted black olives
- (6 ounce) jar marinated artichoke hearts, undrained
- hot banana peppers, seeded and cut into pieces
- red bell pepper, seeded and coarsely chopped
- cloves garlic, minced
- tablespoons capers, drained and chopped
- /2 teaspoon dried basil
- tablespoon lemon juice
- /4 cup olive oil
Instructions
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Step 1
In your food processor or blender, roughly chop the green olives, black olives, and artichoke hearts in batches until they are just spreadable but still have some texture. I prefer a coarse grind so the tapenade isn't too smooth. Transfer each batch to a mixing bowl as you go. Next, puree the banana peppers and red bell pepper together until they form a chunky paste, then stir them into the olive mixture. I find this layering creates a more interesting texture. Add the minced garlic, chopped capers, dried basil, lemon juice, and olive oil to the bowl. Stir everything together until well combined, making sure the oil and lemon juice are evenly distributed. Taste and adjust seasoning if needed, though the olives and capers usually provide plenty of salt. Let the tapenade sit for about 15 minutes before serving to allow the flavors to mingle. This spread can be used immediately or chilled for later.