Ingredients
Olives and Vegetables
- 7 ounces kalamata olives, pitted and drained
- 5.75 ounces green olives, pitted and drained (with or without pimentos)
- 6 ounces black olives, pitted and drained
- 1 roasted red bell pepper, roughly chopped
- 4 cloves garlic
- 2 tablespoons capers
Herbs and Seasonings
- 1 tablespoon parsley, roughly chopped
- 1 tablespoon basil, roughly chopped
- 3 teaspoons lemon juice
Oils
- 5 tablespoons olive oil
Instructions
- Combine olives, capers, garlic, and red pepper: Place the pitted kalamata, green, and black olives along with capers, whole garlic cloves, and the roasted red bell pepper into a food processor.
- Pulse ingredients to coarse chop: Pulse the mixture in 1-second intervals about 10 times. Stop and scrape down the sides of the food processor bowl to ensure even chopping.
- Add herbs, lemon juice, and olive oil: Add the roughly chopped parsley and basil, lemon juice, and olive oil to the food processor bowl.
- Pulse to desired consistency: Pulse approximately 10 more times, stopping halfway to scrape down the sides again. The tapenade should be coarsely chopped, with pieces about 1/8-inch to 1/4-inch so the colors of the olives and peppers are visible.
- Serve or store: Transfer the tapenade to a serving bowl and use immediately as a dip or spread. Alternatively, cover with plastic wrap and refrigerate until ready to serve.
Notes
- Make sure all olives are pitted before processing.
- Measurements correspond to about 1 cup per type of olive.
- The texture should remain chunky, not pureed, to showcase the colorful ingredients.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
