Tapenade is a rich olive spread popular in the Mediterranean. Given my love for olives, it is obviously a staple in my kitchen. When mid-afternoon hunger strikes, it is useful to have this kind of healthy dips ready to spread on crackers or veggies. I have consumed several bottles of olive tapenade from Trader Joe’s in the past, i have eaten them with crackers, veggies and even as a spread for sandwiches. After i found this awesome 6 ingredient recipe in the vegetarian times, i have switched loyalties and this is my go to recipe for tapenade. The addition of roasted red bell pepper and sun-dried tomatoes makes this spread more delicious. Serve with hummus, olives and grilled pita for a light lunch or dinner or use as a dip with veggies for a healthy snack.
1 medium red bell pepper
1 cup kalamata olives, pitted
1/4 cup parsley leaves, chopped
1.5 tablespoons olive oil
1.5 tablespoons red wine vinegar
2 tablespoons sun-dried tomatoes
freshly ground black pepper
1. Preheat broiler. Place bell pepper on a baking sheet and broil for 7-10 minutes or until blackened on all sides. Transfer to a paper bag or bowl, cover and let it cool for 5 minutes. Remove skin, core and seeds, roughly chop and set aside.
2. Process olives, parsley, oil, vinegar and sun-dried tomatoes in a food processor until finely chopped.
3. Transfer mixture to a large bowl and fold in the chopped bell peppers.
4. Season with salt and pepper.