1/2 cup Vidalia onions, finely chopped
1/2 cup sweet red onions, finely chopped
1 3/4 cups kalamata olives, pitted and chopped
2 tablespoons capers, rinsed and drained
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon fresh parsley, chopped
1 tablespoon fresh oregano, chopped
1/4 teaspoon fresh lemon zest
1 clove garlic, crushed
freshly-ground black pepper, to taste
2 tablespoons red or orange bell peppers, finely chopped
1. In a small bowl, mix the onions, olives, and capers.
2. Pulse lemon juice, oil, parsley, oregano, lemon zest, and
garlic in a food processor for 3 to 5 seconds, then pour over onion-olive
mixture and combine with a fork.
3. Place tapenade in a serving bowl, season with pepper to
taste, top with chopped peppers, and serve.
Tapenade may be used as a dip for pita, spread on bruschetta
or sliced baguette, on top of a mixed greens salad, or as a topping for rice,
potato, or pasta.
Yields about 2 cups.
A favorite recipe of Reagan Leonard from The Chicago Diner