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Spread: Two-Olive Tapenade

Source of Recipe


From "Party Appetizers" by Tori Ritchie






List of Ingredients



• 1 clove garlic
  
• 2 Tbsp brined capers, drained
  
• 1½ cups pitted black olives
  
• 1½ cups pitted green olives
  
• 1/3 cup chopped roasted sweet red peppers (jarred is okay)
  
• ¼ cup fresh basil leaves
  
• 1/3 cup extra-virgin olive oil
  
• Toasted baguette slices or crackers
  






Instructions



1. 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, red peppers and basil, and pulse a few times to coarsely chop them.
   
   
2. Pour in the oil, then 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.
   
   Makes about 3 cups,
   enough for 12 servings.