It’s Sunday and I like cooking on Sundays. One of the things I’ve made today is an olive and bell pepper tapenade. It is absolutely delicious. I had roasted some bell peppers early last week and put them in the fridge. Throughout the week I used them all up but one orange one. I put it to good use today! I used my Magic Bullet for it, but I’m sure a regular food processor would do the job.
- 1 roasted bell pepper (red, green, yellow, or orange)
- 40 pitted green olives (I used the olives stuffed with pimentos)
- 2 baby dill pickles or 1 regular dill pickle
- 2 tbsp. olive oil
Combine all ingredients and chop them in a food processor to a chunky consistency. Can be used as a bread dip or on a sandwiches. Refrigerate. Will keep for at least one week in the fridge.