Olive & Roasted Red Pepper Tapenade Recipe By Luci Lock
Natural health physician and Mercola.com 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.
3⁄4 Cup (12 tbs) (Black and green olives)
3⁄4 Cup (12 tbs), roasted and chop
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.