START TO FINISH: 10 Minutes
SERVING SIZE: 2 tablespoons
TOTAL SERVINGS: 1-1/2 cups
|Pitted kalamata olives, drained||9-1/2 oz jar|
|Bottled, roasted sweet red peppers, drained||2/3 cup|
|Large garlic cloves||2|
|Ground black pepper||¼ teaspoon|
In a food processor or blender, combine olives, roasted red peppers, garlic and black pepper. Cover and blend to process until nearly smooth, scraping down sides of container as necessary.
Tapenade can be stored in an air-tight container in the refrigerator for up to 1 week.