Tapenade Recipe
A bold olive tapenade dip with Kalamata and Castelvetrano olives, giardiniera, and Calabrian peppers. Great with crackers or as a sandwich spread!
Ingredients
- 1 1/2 cups pitted Kalamata olives
- 1 cup Castelvetrano olives
- 1 cup mild crunchy vegetable giardiniera
- 2/3 cup mild Chicago-style giardiniera
- 2/3 cup pickled red onion
- 2/3 cup mild banana pepper rings
- 1/2 cup roasted red pepper
- 2-3 Tbsp. olive oil
- 1 tsp. capers
- 1-3 Tbsp. Calabrian peppers, chopped (to preferred spiciness)
Instructions
- Blend all ingredients in food processor/blender until preferred thickness and consistency.
- Store in airtight container in the refrigerator for about 2-3 weeks.
- Stir before enjoying and serve with crackers or as a sandwich spread.