Serve with warm pita sections or spread on bruschetta or sliced baguette.
1/2 cup vidalia onions, finely chopped
1 small red onion, finely chopped
1-3/4 cups kalamata olives, pitted and chopped
2 tbsp capers, rinsed
3 tbsp fresh lemon juice
2 tbsp olive oil
1 tbsp fresh parsley, chopped
1 tbsp fresh oregano, chopped
1/4 tsp lemon zest
1 clove garlic, crushed
Freshly ground black pepper
2 tbsp red or orange bell peppers, finely chopped, for garnish
Step 1: In a small bowl, combine onions, olives and capers.
Step 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 or spoon.
Step 3: Place tapenade in a serving bowl, season with pepper to taste and garnish with chopped peppers.
Makes 2 cups