Roasted Red Pepper Tapenade
Roasted Red Pepper Tapenade
Rating: (1 rated)
Recipe Yield: Makes 1 1/4 cups

1 1/4 cups pitted Nicoise olives (from a 12-ounce jar)
1/2 cup coarsely chopped roasted red peppers
2 anchovy fillets, coarsely chopped
1 tablespoon olive oil
1 clove garlic, coarsely chopped
1/2 teaspoon fresh oregano leaves
1 medium lemon
Crackers, crostini, or vegetables, for serving

Place the olives, peppers, anchovy, oil, garlic, and oregano in a food processor fitted with the blade attachment. Using a Microplane, finely zest the lemon into the food processor. Juice the lemon and add 2 teaspoons of the juice to the food processor.

Pulse until a coarse paste is formed, about 5 (1-second) pulses. Taste and season with more lemon juice as needed. Serve with crackers, crostini, or vegetables.

Store in an airtight container in the refrigerator for up to 2 weeks. Bring to room temperature before serving.

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