Tapenade

Name: Tapenade
Ingredients: 3/4 cup fine-quality olive oil; 1/4 cup finely chopped onion; 2 tablespoons minced garlic; 1 cup chopped red bell pepper; 1 cup chopped yellow bell pepper; 1 cup chopped green bell pepper; 2 cups chopped imported black olives; 1 1/2 cups finely chopped walnuts; 1/3 cup minced fresh flat-leaf parsley; 2 tablespoons minced fresh basil; 1/2 cup red wine vinegar; Coarse sea salt and freshly ground pepper, to taste; 1/4 cup extra-virgin olive oil

13 ingredients

9 steps

Ingredients

3/4 cup fine-quality olive oil
1/4 cup finely chopped onion
2 tablespoons minced garlic
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
1 cup chopped green bell pepper
2 cups chopped imported black olives
1 1/2 cups finely chopped walnuts
1/3 cup minced fresh flat-leaf parsley
2 tablespoons minced fresh basil
1/2 cup red wine vinegar
Coarse sea salt and freshly ground pepper, to taste
1/4 cup extra-virgin olive oil

Directions

1

Heat the olive oil in a heavy-bottomed saucepan over medium heat.
2

Add the onion and garlic and saute for 5 minutes, or until just beginning to color.
3

Add the red, yellow, and green bell peppers and saute for another 10 minutes, or just until the peppers soften.
4

Stir in the olives, walnuts, parsley, and basil.
5

When well blended, add the vinegar and season with salt and pepper.
6

Bring to a boil, then lower the heat and simmer for 5 minutes.
7

Remove from the heat and pack the mixture into the sterilized containers.
8

Spoon 1 tablespoon extra-virgin olive oil on the top of the mixture in each container.
9

Cover and set aside to cool before refrigerating.