tapenade - mediterranean olive spread

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Tapenade V (Mediterranean Olive spread)

 

Olives, pitted, 1 cup (I like to use the oil cured wrinkled olives here, but you

can use any

olive that you like, green or black)

Roasted red bell peppers, pureed (2-3)

1/2 cup soaked sun dried tomatoes

Rosemary, thyme, parsley, to taste

Lemon zest, to taste (about 1/2 tsp)

Brandy (1 tbsp - omit if making for children)

1 tbsp Capers

2 cloves Garlic

 

Mash/pound all ingredients together using a mortar or pestle, or use a food

processor.

Serve on bread/crackers.

 

This version is less salty, the saltiness is 'diluted' so to speak with the

roasted bell peppers

and sun dried tomatoes.