With summer in full swing you maybe pondering what to serve on a nice and warm summer night or when having friends over for wine tasting, well I’ve got an appetizer for you that has a Mediterranean feel that is quick to make and is also super delicious and very inexpensive to make.
This is probably one of the easiest appetizers one can learn how to make. You can also make this a day or two in advance, using a couple of amazing ingredients that pack great flavors, and is better than a jar of processed dip. Now if you are not a fan of Kalamata olives you can use regular black pitted olives, but you won’t have that same mediterranean taste
16 oz Kalamata olives
16 oz pitted green olives
2 red bell peppers, roasted and peeled
1 bulb garlic roasted, and garlic removed
1 Tbsp capers
2 tsp crushed red peppers flakes
2-4 Tbsp of classic or extra virgin olive oil
Salt to taste
Wash red bell peppers and place on sheet tray, slice whole bulb of garlic in half and place on same sheet tray and roast.
Drain olives well and add to food processor or high-speed blender.
Add capers and red pepper flakes.
Once red peppers and garlic have roasted and cooled, peel peppers and add to food processor, along with garlic.
Pulse five times, then remove lid and using a rubber spatula scrap down the sides and pulse another five times, and scrape sides.
Turn processor on and pour slowly about two tablespoons of the olive oil into the top opening. Stop and check for desired consistency, if you like your tapenade thick and chunky than salt to taste, if you want a smoother texture add more olive oil repeating last steps.
Again salt to taste, as the olives and capers contain fairly large amounts of sodium.
Remove and serve with warm pita chips, a nice crusty baguette, or water crackers.
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