(Recipe) Roasted Red Pepper Tapenade
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Ingredients
- 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.
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