- 2 (6 ounce) cans sliced black olives, drained
- 3 tablespoons capers
- 1/2 cup minced onion
- 1 clove garlic, minced
- 2 tablespoons chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup chopped red bell pepper
- Place the olives in a food processor or blender; pulse the olives until slightly chopped; remove to a bowl and set aside.
- Combine the capers, onion, garlic, parsley, Parmesan cheese, olive oil, balsamic vinegar, salt, black pepper, and about half of the red bell pepper in the food processor or blender; blend until finely chopped. Add to the olives and mix. Sprinkle remaining red pepper over the mixture.
10/02/2019
recipepes.com
deb's tapenade, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
