This tapenade is made with roasted red peppers instead of anchovies, as many tapenades are made with. With olives and capers, it has all the flavors of the Mediterranean. Spread on crostini (toasted bread) and garnish with basil to drive the point home. The type of olive used will determine the intensity of this tapenade. I usually make this with a variety of pitted Kalamata olives.
Yield: 12 Servings Ready in 20 minutes
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Two-Olive Tapenade Preparation
Roughly chop the garlic in a food processor fitted with the metal blade. Add the capers and process until they are finely chopped. Add the olives, bell peppers, and basil and pulse a few times to coarsely chop them. Pour in the oil, and pulse until the mixture is just blended, but not perfectly smooth. Transfer the mixture to a bowl and serve it with baguette slices or crackers. (If made ahead, cover and refrigerate the tapenade for up to 3 days.)
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