Recipe: Roasted Pepper and Olive Tapenade
This tapenade jazzes up a few pantry staples to serve as an impressive side dish or robust garnish, kicking any standard protein up a few notches. The roasted red peppers provide a flavorful burst of tangy sweetness while the olives offer a savory, briny note that promises to bring any basic chicken or seafood dish to life.
Olives are an underrated, heart-healthy accent to toss into salads and side dishes for a rich dose of monounsaturated fats. Following the theme of heart health, garlic contains allicin, a plant compound that may lower cholesterol and blood pressure, not to mention the potent pop of flavor it provides to any dish. If you’re looking for a simple way to elevate a meal, whether on a typical Tuesday or when entertaining, consider serving a batch of this quick tapenade.
Roasted Pepper and Olive Tapenade
- 2 roasted red pepper halves from a jar, finely diced
- 15 Kalamata olives, pitted and finely diced
- 1 Roma tomato, seeded and finely diced
- 2 cloves garlic, finely minced (or 3-4 tsp minced garlic from a jar)
- 1/2 tsp black pepper
- 2 tsp olive oil
- In medium bowl, combine all ingredients. Mix well.
- Let rest 30 minutes so flavors can blend.
- Serve room temperature atop toasted baguette slices, whole grain crackers, chicken, fish, or pizza, or mix into an omelet.
Recipe modified from: The Idiot’s Guide to the Mediterranean Diet