Grape, Capsicum & Olive Tapenade – Sustainability Series

Grape, Capsicum & Olive Tapenade (Serves 4)

• 1 1⁄2 cups chopped green seedless grapes
• 1⁄2 cup chopped kalamata olive
• 1 capsicum
• 1 tablespoon chopped pine nuts,
• 1 garlic clove
• 1 teaspoon fresh thyme
• 1 tablespoon olive oil

Cook the capsicum on a gas hob, using tongs place the whole capsicum onto the open flame and turn every few minutes until mostly blackened. Transfer to a bowl to cool. Once cooled, remove skin, de-seed and wash off remaining charcoal. Slice into thin strips, set aside.

Combine all ingredients, except olive oil, into a food processor. Pulse until an even chunky consistency. Add olive oil to loosen.

Serve with warm bread, or take to your next picnic for a delicious dip.