Best Tapenade Ever

• 2 cups pimiento-stuffed green olives
• 1/2 cup pitted black olives
• 1 (6 ounce) jar marinated artichoke hearts, undrained
• 2 hot banana peppers, seeded and cut into pieces
• 1 red bell pepper, seeded and coarsely chopped
• 2 cloves garlic, minced
• 2 tablespoons capers, drained and chopped
• 1/2 teaspoon dried basil
• 1 tablespoon lemon juice
• 1/4 cup olive oil

1. In a food processor or blender, chop green olives, black olives, and artichoke hearts in batches until just spreadable; pour into a mixing bowl. Puree banana peppers and red bell pepper until just spreadable; mix into olive mixture.
2. Stir in garlic, capers, basil, lemon juice, and olive oil until well blended. Tapenade will keep in refrigerator for up to 1 week.

pimiento, black olives, peppers, red bell pepper, garlic, capers, basil, lemon juice, olive oil

Taken from www.allrecipes.com/recipe/139114/best-tapenade-ever/ (may not work)