Red Pepper Tapenade
A tapenade is basically a Provençal savoury paste or dip, always with the addition of olives. Very versatile and suitable as either a dip or a wonderfully mediterranean ‘touch’/paste for steak or even grilled chicken.
Stores well in clean glass jars or plastic containers both with tight fitting lids.
4
10 minutes
45 minutes to one hour
180ºC
Ingredients
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4 large red peppers- washed, cut in quarters and seeds removed
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100g black olives- stones removed
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175 mls olive oil
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3 garlic cloves- papery skin removed
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Seasoning- sprinkle salt and black pepper
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Garnish
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Chunks of fresh bread or vegetable crudités.
Instructions
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Prepare red peppers:
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01 Wash, cut in half and remove core and seeds. Cut into quarters.
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02 Place in a bowl, add garlic, olive oil and seasonings.
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03 Place on a baking tray and oven roast until soft and slightly charred.
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04 Allow to cool in the roasting pan. When cool/cold place in a food processor with olives and juices from the roasting pan.
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05 Whizz up to a smooth paste. Check the seasoning and refrigerate until required.
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Serve:
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06 In a dipping bowl with either fresh bread or vegetable crudités.
Notes
I like this dip just as it comes, no additives or sugar but if you find it perhaps a wee bit tart, then add a small teaspoon of sugar to sweeten slightly. Also play with how many black olives you add. This tapenade can also be used as rich mediterranean paste wonderfully delicious with grilled steak.
