(Recipe) Roasted Red Pepper Tapenade



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.

Food Comes First.

We believe in the power of good food—to bring people together and make moments special.

Search Our Site…

Supply Products