This olive dip omits the anchovies traditional for a tapenade. Use slices of baguette or fresh vegetables for the dipping. It is also a good topping for steak.
375g sliced black olives, drained
3 tablespoons capers
1/2 cup minced onion (about one small onion)
1 clove garlic, minced
2 tablespoons chopped fresh parsley
1/4 cup (30g) grated parmesan cheese
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup chopped red capsicum (about half a small capsicum)
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Directions Preparation:20min › Ready in:20min
Place the olives in a food processor or blender; pulse the olives until slightly chopped; remove to a bowl and set aside.
Combine the capers, onion, garlic, parsley, parmesan cheese, olive oil, balsamic vinegar, salt, black pepper and about half of the red capsicum in the food processor or blender; blend until finely chopped. Add to the olives and mix. Sprinkle remaining red capsicum over the mixture.