Triple Olive Tapenade

Former Chef

The tapenade recipe is so delicious. Spread it on crusty bread for an appetizer or pair it with baked salmon for a wonderful Mediterranean dish.

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Ingredients

1 cup kalamata olives pitted
1 cup large green olives pitted
1 cup large ripe black olives pitted
1 red bell pepper roasted and cut into 1" pieces
4-5 cloves garlic
1/2 oz. parsley loosely chopped
1/2 oz. basil loosely chopped
1 Tbl. lemon juice
2 Tbl. capers
5 Tbl. olive oil

Instructions

Put the olives, garlic, and roasted red pepper into a food processor. Pulse in 1 second intervals 10 - 15 times. Scraping down sides of bowl as necessary. Do not over chop. You want to be able to see pieces of the different olives & peppers.
Then remove the olive mixture and set aside.
Add the parsley, basil, lemon juice, and capers into the processor bowl.
With processor running drizzle in the olive oil until well blended. Pour herb oil over olive mixture and combine thoroughly.

Notes

I've also prepared ths tapenade using Sundried Tomatoes packed in oil in place of the roasted red pepper.
In addition, feel free to change up the fresh herb combination to nuance the flavors. Oregano and lemony thyme would both be great in this dip.