Olive Tapenade with Bell Pepper Dippers
15min
0min
2
185
Chef's Note
For a smoother tapenade, process a bit longer, but leaving some texture creates a more authentic experience. The tapenade can be made up to 3 days ahead and stored in an airtight container in the refrigerator, which actually improves the flavor.
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Ingredients
1/2 cup kalamata olives, pitted
1/4 cup green olives, pitted
1 tablespoon capers, drained
2 fillets anchovy fillets (optional)
1 medium garlic clove
1 tablespoon fresh lemon juice
2 tablespoons extra virgin olive oil
1 teaspoon fresh thyme leaves
1/4 teaspoon fresh ground black pepper
1 large red bell pepper
1 large yellow bell pepper
Instructions
- 1
Rinse the kalamata and green olives under cold water to remove excess salt.
- 2
Add 1/2 cup kalamata olives, 1/4 cup green olives, 1 tablespoon capers, 2 anchovy fillets (if using), and 1 garlic clove to a food processor.
- 3
Pulse 5-6 times until ingredients are coarsely chopped but not pureed.
- 4
Add 1 tablespoon fresh lemon juice, 2 tablespoons olive oil, 1 teaspoon fresh thyme leaves, and 1/4 teaspoon black pepper to the food processor.
- 5
Pulse 3-4 more times until just combined but still maintaining some texture.
- 6
Transfer the tapenade to a serving bowl and let it rest for 10 minutes to allow flavors to develop.
- 7
Meanwhile, wash the bell peppers thoroughly.
- 8
Remove the stems, seeds, and white membranes from both peppers.
- 9
Slice the peppers into 1/4-inch wide strips to create 'dippers'.
- 10
Arrange the bell pepper strips on a serving plate alongside the tapenade bowl.
- 11
For best flavor, allow the tapenade to come to room temperature before serving.
Nutrition Information (per serving)
185
2g
8g
17g
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