Olive Tapenade

Olive Tapenade
by: Better Crocker


You're a blender whir away from a traditional French condiment. Delicious served on crackers or with raw veggies

1 1/2	cups pitted kalamata or ripe olives
1/4	cup chopped walnuts
3	tablespoons olive or vegetable oil
3	tablespoons capers, drained
1 1/2	teaspoons fresh rosemary leaves
1	teaspoon Italian seasoning
2	cloves garlic
	Chopped red bell pepper, if desired
	1 Place all ingredients except bell pepper and crackers in food processor or blender. Cover and process, using quick on-and-off motions, until slightly coarse. 2 Spoon into serving dish. Sprinkle with bell pepper. Serve with crackers. Tips from Betty Crocker Tapenade comes from Provence in France and is a condiment made from capers, anchovies, ripe olives, olive oil, lemon juice and seasonings. Capers are the flower buds of a shrub that grows around the Mediterranean. The buds are dried and then pickled in a vineger brine. Capers enliven sauces and are especially delicious with many fish and veal dishes.