Olive Tapenade
From chefsuz 17 years ago
- - to make
- Serves 6
This is a recipe I have made numerous times. Yummy served as a dip with crudites and/or bread, or as a sandwich spread.
Ingredients
- 1/4 cup chopped peperoncini (no stems or seeds) shopping list
- 1 cup green olives shopping list
- 1 cup black olives shopping list
- 1 1/2 cups chopped garlic shopping list
- 1/2 cup chopped artichoke hearts shopping list
- 1 cup chopped tomatoes shopping list
- 2 fresh basil leaves shopping list
- Freshly ground pepper to taste shopping list
- 2 Tbsp. lemon juice shopping list
- 1/4 cup good olive oil shopping list
How to make it
- Put all ingredients in food processor, except olive oil.
- Slightly chopped, stir in oil.
- Keep refrigerated for 2 days to fuse flavors.
People Who Like This Dish 7
- diverdawg Danville, NH
- kkalissha Nowhere, Us
- jeluca St Andrews, AU
- pennsy Oro Valley, AZ
- dandelion Ashland, NE
- goblue434 Anniston, AL
- chefsuz Livermore, CA
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pennsy
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" It was excellent "