Roasted Red Pepper & Olive Tapenade with Celery Sticks

Ingredients

• 1/2 cup roasted red peppers (jarred)
• 1/3 cup black olives, pitted
• 1 tbsp olive oil
• 1 tsp capers
• 1 garlic clove, minced
• 1/4 tsp sea salt
• 4 celery sticks

Instructions

1. 1

   In a food processor, combine roasted red peppers, olives, capers, garlic, and salt.

2. 2

   Pulse until coarse but well mixed.

3. 3

   Stir in olive oil until incorporated.

4. 4

   Serve the tapenade with celery sticks for dipping.