This dish tastes great when paired with basic crackers or sliced bread. It can also be tossed with spaghetti, potatoes, or rice, or combined with cream cheese and/or sour cream for an excellent vegetable dip. Every time I cook this appetizer, I often get inquiries for the recipe!
| Prep Time: | 25 mins |
| Total Time: | 25 mins |
| Servings: | 20 |
| Yield: | 3 1/2 cups |
Ingredients
- 2 cups pimiento-stuffed green olives
- ½ 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
- ½ teaspoon dried basil
- 1 tablespoon lemon juice
- ¼ cup olive oil
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.
Reviews
I made this for Easter and it was GONE! Compliments from even my brother in law who never says a thing! Left out the banana peppers cuz I wasn’t sure what they were. Trying it with them today(I think) for Greek Easter-are they chile peppers or sweet yellow, fresh or jarred? Great either way I am sure. Thanks so much!!!
First try.. it was wonderful! We loved the nice blend of flavors. I find that this recipe is very flexible to add and change ingrediants. But her original formula is absolutely delishious! Thanks Pam.. this was such a nice addition to our last few parties. Makes and amazing hostess gift too!
a little busy.flavors don’t blend well. look further.
I made half of this recipe and it will fill a 7 ounce jar when done. This is wonderful on toasted baguette bread, or crackers. I am going to try it on a wrap or sandwich also. After setting overnight you can taste the flavors in this spread. I made in my blender and did not take much time at all. Thanks!
I was looking for a recipe that did not have anchovies – served this at a party and it went real quick – and its an easy dish to make!!