Best Tapenade Ever

Best Tapenade Ever

5 Reviews 1 Pic
  • Prep

    25 m
  • Ready In

    25 m
Pam R
Recipe by  Pam R

“This recipe is wonderful served with a sliced baguette or plain crackers. It can also be mixed together with cream cheese and/or sour cream for a great vegetable dip, or tossed with pasta, potatoes or rice. Whenever I make this appetizer, I always get lots of requests for the recipe!”

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Ingredients

Adjust Servings

Original recipe yields 3 1/2 cups

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Directions

  1. In a food processor or blender, chop green olives, black olives, and artichoke hearts in batches until just spreadable; pour into a mixing bowl. Puree banana peppers and red bell pepper until just spreadable; mix into olive mixture.
  2. Stir in garlic, capers, basil, lemon juice, and olive oil until well blended. Tapenade will keep in refrigerator for up to 1 week.

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Reviews (5)

Rate This Recipe
Cheesecakemama
15

Cheesecakemama

I made half of this recipe and it will fill a 7 ounce jar when done. This is wonderful on toasted baguette bread, or crackers. I am going to try it on a wrap or sandwich also. After setting overnight you can taste the flavors in this spread. I made in my blender and did not take much time at all. Thanks!

Krista35
7

Krista35

I was looking for a recipe that did not have anchovies - served this at a party and it went real quick - and its an easy dish to make!!

TOM HARVEY
5

TOM HARVEY

a little busy.flavors don't blend well. look further.

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Nutrition

Amount Per Serving (20 total)

  • Calories
  • 56 cal
  • 3%
  • Fat
  • 5.4 g
  • 8%
  • Carbs
  • 2.1 g
  • < 1%
  • Protein
  • 0.7 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 425 mg
  • 17%

Based on a 2,000 calorie diet

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