I should really call this Roasted Red Pepper, Sundried Tomatoes & Black Olive Tapenade as that is pretty much all it contains but it is so much sweeter than a proper black olive tapenade that I thought it best to call it as it is – sweet.
I make this all the time. I always have the ingredients to hand and it’s so useful – you can use it like a ketchup sauce with things or you can mix in some finely grated hard cheese to make a quick (and more full of good fat than the average) cheese spread or if you’re looking for a quick meal stir it into some rice or pasta – with some fresh basil if you’ve got some and a few more whole black olives thrown in. It’s really handy. Not sophisticated like a proper not-so-sweet tapenade should be but tasty, cheap and quite healthy.
I wasn’t going to add a recipe for it but seeing as how I mentioned it in the latest Recipe Inspiration post I thought I might as well. If you try it I hope you find it as useful as I do.
I’m not too sure how long this stuff lasts because I use it up within a couple of weeks but it definitely stays good that long. Just add to a jar or air tight container and keep in the fridge.
- 180g pitted (& drained) black olives
- 8 (or so) sun-dried tomatoes
- 1 large red bell pepper, roasted & skinned
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 good pinch cayenne pepper
- Put the ingredients in a blender and pulse until you have a tapenade consistency. That’s it!
- Store in glass jar or air-tight container in the fridge.