Roasted Red Pepper, Sundried Tomatoes and Black Olive Tapenade
This is much sweeter than a regular black olive tapenade – so originally I called this Sweet Tapenade. But roasted red pepper, sundried tomatoes and black olive tapenade is a more accurate title.
This is so simple to make. And you can make it with roasted peppers from a jar. Meaning you can whip it up with ingredients in the cupboard. But it is sweeter if made with your own roasted peppers. I usually make this as a dip for crisps. You should leave it in the fridge for an hour or two for it to taste best as a dip. Or if you had some cream cheese handy you can blend it together with that for a yummy – though not quite so healthy – dip.
But let’s face it if you’re having crisps you’re not really thinking about being healthy, hmm? Although you could have it with celery sticks or carrots. I’ve done that. No really, I have.
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. Or you can mix in some finely grated hard cheese to make a quick cheese spread. And it’s more full of good fat than the average cheese spread. It also works well as quick meal stirred iinto 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’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.