I have long been on the search for the perfect tapenade. When my daughters graduated from high school, I bought the most wonderful tapenade for their graduation party from a caterer who has since gone out of business. That tapenade was so good that I could have eaten the whole bowl. While this recipe may or may not be the one, it sure comes close; and I will happily make and eat it until another recipe catches my eye.
Recently, Roger and I were invited to dinner by some friends of ours, and I volunteered to bring an appetizer with this tapenade in mind. I’m somewhat anal about trying a recipe before I foist it on people, so I had an easy, tried-and-true backup appetizer at the ready in case this one didn’t make the taste test. All it took was just one savory mouthful on a bagel chip to seal the deal. As is common when you have this wonderfully flavorful combination of ingredients, the taste only improved once it sat for a while and the flavors “married.”
This delicious tapenade was a tasty prelude to a wonderful dinner prepared by my friend and fellow foodie, Barb. She made a fabulous pasta dish with goat cheese and tomato confit; and I, of course, didn’t leave without a copy of the recipe which I will be happy to share with you as soon as I can find a chance to make it.
In the meantime, don’t wait for an opportunity to make this frantastic tapenade. I’d make an opportunity if I were you!
- 2 cups pimiento-stuffed green olives
- 1/2 cup pitted black olives
- 1 (6 ounce) jar marinated artichoke hearts, undrained
- 2 hot banana peppers, seeded and cut into pieces (I used one but plan to use two next time)
- 1 red bell pepper, seeded and coarsely chopped
- 2 cloves garlic, minced
- 2 tbl.capers, drained and chopped
- 1/2 tsp. dried basil
- 1 tbl. lemon juice
- 1/4 cup olive oil
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.
Stir in garlic, capers, basil, lemon juice, and olive oil until well blended. Tapenade will keep in refrigerator for up to 1 week.
The original submitter of this recipe commented that the tapenade could be mixed together with cream cheese and/or sour cream and used as a vegetable dip or tossed with pasta, potatoes, or rice. It didn’t last long enough for me to try any of those suggestions, but I hope to next time!
Source: An allrecipes recipe