Best Tapenade Ever

Name: Best Tapenade Ever
Ingredients: 2 cups pimiento-stuffed green olives; 1/2 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; 1/2 teaspoon dried basil; 1 tablespoon lemon juice; 1/4 cup olive oil

10 ingredients

2 steps

Ingredients

2 cups pimiento-stuffed green olives
1/2 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
1/2 teaspoon dried basil
1 tablespoon lemon juice
1/4 cup olive oil

Directions

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 until well blended. Tapenade will keep in refrigerator for up to 1 week.