Olive & Roasted Pepper Tapenade

Name: Olive & Roasted Pepper Tapenade
Prep time: 5 min
Total time: 5 min
Yield: 12
Ingredients: 1 cup Nicoise Olives , pitted; 1 cup Green French Olives , pitted; 1 cup Jarred Piquillo Pepper , drained; 2 Tbsp. Capers , drained; 1 each Clove Garlic; 1 each Anchovy Fillet; 1 Tbsp. Chopped Fresh Flat-Leaf Parsley Leaves; 1/2 Tbsp. Chopped Fresh Basil Leaves; 1/2 Tbsp. Chopped Fresh Thyme Leaves; 1/4 Tbsp. Chopped Fresh Oregano Leaves; 1/4 cup Extra-virgin Olive Oil

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INGREDIENTS

1 cup Nicoise Olives , pitted
1 cup Green French Olives , pitted
1 cup Jarred Piquillo Pepper , drained
2 Tbsp.  Capers , drained
1 each Clove Garlic
1 each Anchovy Fillet
1 Tbsp. Chopped Fresh Flat-Leaf Parsley Leaves
1/2 Tbsp. Chopped Fresh Basil Leaves
1/2 Tbsp. Chopped Fresh Thyme Leaves
1/4 Tbsp. Chopped Fresh Oregano Leaves
1/4 cup Extra-virgin Olive Oil

DIRECTIONS

1.) Place all ingredients in bowl of food processor and pulse until finely chopped, but not pureed. Reserve refrigerated.

STAY FRESH

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