Tapenade makes a great starter and accompaniment to any dish. Perfect for parties too,. What I love is about this dish is the cayenne pepper and vinegar really enhance the distinctive taste of the olives and capers and the subtle flavours of the peppers.
Author: Edward Daniel
Recipe type: Side, Starter
Cuisine: Vegan, Wholefoods, Paleovegan, Paleo
- 2 red peppers
- 2tbs olive oil
- 180g green olives, pitted and well drained
- 50g capers, well drained
- 1tbs vinegar
- few sprigs of thyme
- pinch of cayenne pepper
- Preheat oven to 170 degrees Celsius.
- In a small roasting tray place the peppers and baste with the oil. Roast for about 30 minutes until the skin of the peppers starts to blacken. Remove from the oven and set aside to cool.
- Remove and discard the skin of the peppers. Place the peppers and remaining ingredients (make sure that the olives and capers are well drained before hand) into a food processor. Whizz until the ingredients are roughly chopped.