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Olive & Roasted Red Pepper Tapenade Recipe By Luci Lock

mercola's picture
Natural health physician and founder Dr. Joseph Mercola shares a video of Luci Lock who demonstrates a simple and lightening-quick tapenade recipe using olives and freshly roasted peppers.
  Olives 3⁄4 Cup (12 tbs) (Black and green olives)
  Red peppers 3⁄4 Cup (12 tbs), roasted and chop
  Garlic cloves 2
  Oregano sprig 1 Small

1. In a small blender, add the olives, roasted red pepper, garlic cloves and oregano sprig.
2. Blend well together to the kind of consistency you want- chunky, coarse or smooth.
3. Pour the Tapenade into a bowl.

4. Serve along with crackers or strips of celery or carrots.

Things You Will Need

Recipe Summary

Difficulty Level: 
Very Easy
Preparation Time: 
10 Minutes

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