Tuesday, November 03, 2009

Black Olive and Roasted Red Pepper Tapenade

Makes about 2 cups

8 ounces black olives (such as kalamata), pitted and drained
4 anchovy fillets
2 tablespoons capers, drained
1 clove garlic, peeled
1/8 teaspoon cayenne pepper
1/4 teaspoon grated orange zest
8 sprigs thyme, leaves only
1/2 cup chopped roasted red bell peppers
1/4 cup olive oil
1/2 cup unsalted butter, at room temperature


Place the olives, anchovies, capers, garlic, cayenne, orange zest, thyme and roasted red peppers in the bowl of a food processor. Pulse until evenly combined. Add the oil and butter and pulse a few more times until it forms a cohesive paste. Store tapenade in an airtight container. It will keep refrigerated for several weeks.