Tapenade
This recipe makes 2 pints of delicious, zesty, tangy tapenade! It can easily be halved, however if you love to put this on and in just about everything, make the whole Makes 2 pints. It'll last for quite a while in a tightly sealed jar in the fridge, but go ahead and smear it on crackers, cucumber slices, sandwiches, stuff it into chicken breasts, or roll it inside of a flank steak! Oh yeah!
NOTE: Use organic, non-gmo products whenever possible! :)
What you'll need:
6oz can Black Olives
6oz jar Green Olives (Manzanilla or Spanish)
6-8 Kalmata Olives
1 Small Red Onion, minced
1 medium size, bottled roasted red bell pepper, roughly chopped (approximately 1/2 Cup when chopped)
1 Tbsp. capers (optional, but adds some amazing zesty flavor!)
1/4 C. Red Wine Vinegar
1/2 C. Olive Oil (use a good quality flavorful one... this is what I use...Olive Oil)
1 tsp. garlic powder
1 tsp. dried oregano
1 tsp. dried basil
3/4 tsp. fresh cracked black pepper
Place all ingredients in a blender or food processor and pulse several times, scraping down as needed. You do not want to liquefy, just to get everything finely and evenly chopped. Enjoy! :)