(Recipe) Roasted Red Pepper Tapenade

Name: (Recipe) Roasted Red Pepper Tapenade
Ingredients: Array; Array; Array; Array; Array; Array; Array; Array

2 lb. GFS Italian-Style Roasted Red Peppers
1 lb. Jumbo Kalamata Olives
1 lb. GFS Spanish Manzanilla Olives
2 oz. Markon Parsley
1/2 c. Primo Gusto Extra Virgin Olive Oil
1 1/2 Tbsp. Trade East Granulated Onion Spice
1½ Tbsp. Trade East Granulated Garlic Spice
1 tsp. Trade East Restaurant Grind Black Pepper

Recipe Preparation

1] Place the peppers in a colander and allow to drain. Place them on paper toweling and pat them as dry as possible.

2] In small batches, separately place the roasted red peppers, kalamata and green olives in a food processor fitted with a metal blade. Pulse-chop to a medium-coarse consistency. Do not overchop. Place in a stainless-steel mixing bowl.

3] Add the parsley, olive oil, granulated onion and garlic and black pepper. Mix together using a rubber spatula. Season with salt to taste. Place in a covered storage container, label, date and refrigerate until needed.