Pepper tapenade: the best recipe
Ingredients · Servings 4 people
- 2 pieces of red bell peppers (very fleshy)
- 100g of pitted black olives
- 1 clove of garlic
- 1 tablespoon of capers (drained)
- 4 tablespoons of olive oil
- 1 squeeze of lemon juice (freshly squeezed)
- cell
- freshly ground pepper
Method · 2 h 15 min
- Wash and dry the peppers. Cut them in half lengthwise. Remove the stems, seeds, and white membranes. Place each pepper half on a baking sheet lined with parchment paper, skin side up.
- Bake for about 30 minutes in a preheated oven at 210°C (410°F). The skin should char, blacken, and blister slightly. Remove the peppers from the oven and place them in a suitable container with a tight-fitting lid to allow them to steam for about 15 minutes. The skin will then peel off more easily.
- Remove all the skin before cutting the pepper into large pieces. Place these in a blender and add the pitted black olives, the garlic (peeled and germ removed), and the capers.
- Pulse the mixture to achieve a slightly thick, grainy texture that will be more appealing and rustic. Add a drizzle of olive oil and the lemon juice. Pulse briefly to emulsify.
- Taste and adjust the seasoning with salt and pepper to your liking.
- Transfer this pepper relish into a suitable airtight container and keep refrigerated for at least 1 hour before use.
- Rest:
"For added indulgence and a slightly different texture, add some crumbled feta to this pepper stew (if you choose this option, don't add too much salt to the preparation beforehand) as well as some pine nuts that have been dry-roasted in a pan."
