Olive Tapenade | VegNews

Ingredients

• 1 cup sweet red onions, chopped
• 1-3/4 cup kalamata olives, pitted and chopped
• 2 tablespoons capers
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh oregano or 3/4 tablespoon dried
• 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 (for garnish)