Kalamata-Red Pepper Tapenade

5.0 (1 reviews)

1/2 cup kalamata olives, pitted and chopped
1/2 cup roasted red peppers, chopped
1 Tbsp. capers
2 cloves garlic, minced
1/2 lemon, juiced
1/4 tsp. dried thyme
1/2 tsp. dried parsley
2 Tbsp. olive oil
Pepper, to taste

• Combine all the ingredients, except the pepper, in a blender or food processor. Pulse until combined. Season with pepper and serve.

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind