Name: Tapenade
Yield: Quantity: Four 8-ounce containers
Ingredients: 3/4 cup fine-quality olive oil; 1/4 cup finely chopped onion; 2 tablespoons minced garlic; 1 cup chopped red bell pepper; 1 cup chopped yellow bell pepper; 1 cup chopped green bell pepper; 2 cups chopped imported black olives; 1 1/2 cups finely chopped walnuts; 1/3 cup minced fresh flat-leaf parsley; 2 tablespoons minced fresh basil; 1/2 cup red wine vinegar; Coarse sea salt and freshly ground pepper, to taste; 1/4 cup extra-virgin olive oil

Utensils needed: Heavy-bottomed saucepan; four 8-ounce containers with lids, sterilized
Cooking time: Approximately 20 minutes
Storage: Refrigerate in an airtight container up to 3 weeks.
Serving suggestions: Use as a condiment for meat, poultry, or fish; as a dip for crudités; or as a topping for croutons, baguette slices, or sliced cooked potatoes.

Recipe notes

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