Tapenade

• 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

1. Heat the olive oil in a heavy-bottomed saucepan over medium heat.
2. Add the onion and garlic and saute for 5 minutes, or until just beginning to color.
3. Add the red, yellow, and green bell peppers and saute for another 10 minutes, or just until the peppers soften.
4. Stir in the olives, walnuts, parsley, and basil.
5. When well blended, add the vinegar and season with salt and pepper.
6. Bring to a boil, then lower the heat and simmer for 5 minutes.
7. Remove from the heat and pack the mixture into the sterilized containers.
8. Spoon 1 tablespoon extra-virgin olive oil on the top of the mixture in each container.
9. Cover and set aside to cool before refrigerating.

finequality olive oil, onion, garlic, red bell pepper, yellow bell pepper, green bell pepper, black olives, walnuts, parsley, fresh basil, red wine vinegar, salt, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/tapenade-231331 (may not work)