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.