Ingredients
- 2 cups of green olives stuffed with pimiento,
- ½ cup of pitted black olives,
- an undrained jar of marinated artichoke hearts (6 oz),
- 2 hot banana peppers, seeded and chopped,
- a coarsely chopped red bell pepper,
- minced garlic cloves (2),
- chopped and drained capers (2 tablespoons),
- dried basil (½ teaspoon),
- lemon juice (1 tablespoon),
- olive oil (¼ cup).
Step 1
Using a food processor or blender, pulse green olives, black olives, and artichoke hearts until they reach a smooth, spreadable consistency. Transfer this flavorful mixture into a large mixing bowl. Next, blend banana peppers and red bell pepper until they are also spreadable, then incorporate them into the olive blend.
Step 2
Add minced garlic, capers, fresh basil, a splash of zesty lemon juice, and a drizzle of aromatic olive oil to the bowl. Stir everything together until the flavors meld beautifully. Store your delicious tapenade in the fridge where it will stay fresh for about a week.
Extra Tips & Suggestions
- 1. Keep your olives in a cool, dark place to preserve their flavor and prevent them from becoming mushy.
- 2. Store your olive oil in a tightly sealed container away from heat and light to maintain its freshness and quality.
