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 ⓘ
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.
Nutrition & Diet Analysis (per serving)
396
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).