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
What Makes This Recipe Unique
This spread bursts with bold, savory flavors that elevate any meal. Its combination of olives, capers, and herbs offers a perfect balance of salty and tangy notes. It’s quick to make and brings a fresh Mediterranean vibe to your table.
Cooking Techniques
- Use high-quality olives for the best flavor.
- Pulse ingredients gently to keep some texture.
- Adjust seasoning gradually to suit your taste.
- Pulse ingredients gently to keep some texture.
- Adjust seasoning gradually to suit your taste.
Directions
Puls the green olives, black olives, and artichoke hearts in a food processor or blender. Do this in batches until everything is chopped finely but still spreadable. Transfer this mixture to a bowl. Next, puree the banana peppers and red bell pepper until smooth, then add them to the olives. Give everything a good stir, then mix in the garlic, capers, chopped basil, lemon juice, and olive oil until it’s all well combined. Taste and adjust seasoning if you like. You can keep this tapenade covered in the fridge for up to a week, making it great for easy snacking or adding to your favorite dishes.
Serving Ideas To Try
Enjoy this spread on crusty bread, fresh veggies, or as a topping for grilled chicken or fish. It also pairs wonderfully with cheese boards or mixed into pasta for an extra punch of flavor.
Food Storage Tips
Store the tapenade in an airtight container in the refrigerator. It will keep well for up to a week. Bring it to room temperature before serving for the best taste and texture.
