Chunky Tapenade

Chunky Tapenade
Photo by Oxmoor House

Ingredients

  • 1 ¼ teaspoons grated lemon rind
  • ¼ teaspoon freshly ground black pepper
  • ½ cup drained and chopped roasted red bell pepper
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 2 tablespoons drained capers
  • 1 ½ teaspoons chopped fresh thyme
  • 1 garlic clove, minced
  • + 4 more ingredients
    • ½ cup pitted chopped kalamata olives
    • 2 oil-packed anchovy fillets, rinsed, patted dry, and minced
    • ¼ cup olive oil
    • ½ cup chopped pimiento-stuffed green olives

Combine all ingredients in a bowl, and toss gently until blended. Store in an airtight container in the refrigerator up to 1 week. Serve at room temperature.

View full recipe at My Recipes

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