Fresh Olive Tapenade

  • 1 quart pitted green manzanilla olives; drained
  • 1 ½ quarts pitted kalamata olives; drained
  • 1 jar capers; drained
  • 3 roasted red peppers; drained and seeded
  • 4 stalks celery; finely diced
  • 5 cloves fresh garlic; minced
  • 1 medium red onion; minced
  • 2 ½ cups olive oil
  • 2 tbsp. freshly ground black pepper

In a food processor, combine olives, capers, red peppers, celery, garlic, and onion. Pulse to a coarse texture, but do not puree!  Add oil and pepper. Taste and adjust seasoning if needed.

Posted in: , ,