Boku Artichoke, Red Pepper and Black Olive Tapenade Recipe

  • 7 oz. Roasted Red Peppers, Drained
  • 6 oz. Marinated Artichoke Hearts, Drained
  • 1/2 cup Pitted Kalamata Olives
  • 2 tbsp Boku Superfood
  • 1 count Small Shallot, Minced
  • 1/4 cup Loosely Packed Fresh Basil, Chopped
  • 2 tbsp Extra Virgin Olive Oil
  • 2 tsp Red Wine Vinegar
  • Sea Salt & Fresh Black Pepper To Taste
  1. Place the red peppers, artichoke hearts and Kalamata olives in the bowl of a food processor fitted with a metal blade, process to small pieces; pulse in the Boku and turn mixture into a bowl.
  2. Add the shallot, basil, oil, vinegar and stir to combine well. Add sea salt and black pepper to taste.