Tuesday, 26 May 2009

Olive Tapenade

Here is the recipe for Sherry's delicious tapenade.Sherry got the recipe from Allrecipes.
At the BBQ on the weekend this was a big hit.
The tapenade can be served with a sliced baguette or plain crackers. It can also be mixed together with cream cheese and/or sour cream for a great vegetable dip , we spread it on pitas and crackers.

Highly recommend it.

The Best Olive Tapenade;
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
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.


Rosanne said...

It is good!

Shady Gardener said...

I've just copied this recipe. It sounds delicious! Thanks. :-)

Rosemary said...

Shady; will be interested to hear if you do like it, very good IMO>
Rosanne; this is an appeziter I will be making.

Sherry said...

It makes a very large batch too...so great for when you are having company!