Robust Onion-Olive Tapenade

• 12 cup vidalia onion, finely chopped
• 12 cup sweet red onion, finely chopped
• 1 34 cups kalamata olives, pitted and chopped
• 2 tablespoons capers, rinsed and drained
• 3 tablespoons fresh lemon juice
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh oregano, chopped
• 14 teaspoon fresh lemon zest
• 1 garlic clove, crushed
• fresh ground black pepper, to taste
• 2 tablespoons red bell peppers or 2 tablespoons orange bell peppers, finely chopped

1. In a small bowl, mix the onions, olives, and capers.
2. Pulse lemon juice, oil, parsley, oregano, lemon zest, and garlic in a food processor for 3 to 5 seconds.
3. Pour over onion-olive mixture and combine with a fork.
4. Place tapenade in a serving bowl, season with pepper to taste, top with chopped peppers, and serve.
5. May be used as a dip for pita, spread on bruschetta or sliced baguette, on top of a mixed greens salad, or as a topping for rice, potato, or pasta.

vidalia onion, sweet red onion, kalamata olives, capers, lemon juice, extra virgin olive oil, fresh parsley, fresh oregano, lemon zest, garlic, fresh ground black pepper, red bell peppers

Taken from www.food.com/recipe/robust-onion-olive-tapenade-196845 (may not work)