by Lizthechef
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Photo by Lizthechef
Lizthechef's Notes:
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4 tablespoons
olive oil, divided use
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1 cup
pitted California black olives
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3
anchovies
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2
garlic cloves, peeled and roughly chopped
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2 tablespoons
capers, drained and rinsed
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1/2 cup
flat-leaved parsley, roughly chopped
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2
large red bell peppers
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3/4 cups
dry red wine
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Preheat oven to 400 degrees.
Ask the hotline about this step!Heat 2 T. olive oil over medium heat, using medium-sized skillet. Add the olives and saute for five minutes.
Ask the hotline about this step!Using a food processor, puree the olives and oil. Now add the anchovies, garlic, capers, parsley and remaining 2 T. olive oil.Puree until smooth.
Ask the hotline about this step!Slice the peppers in half, length-wise, removing stems, seeds and white pith. Place in square baking dish, cut sides up.
Ask the hotline about this step!Distribute sauce evenly over the peppers. Pour a little wine over each pepper and add the rest to the baking dish.
Ask the hotline about this step!Bake for 45 minutes. Serve warm.
Ask the hotline about this step!NOTE: My husband and I had leftovers, slathered with goat cheese, briefly microwaved and served with fresh sour dough baguette from our favorite supplier. This was a good and substantial lunch, we thought.
Oh YUM. I love red peppers and I love tapenade, but never thought to combine the two in this way! Thanks to you for sharing this, thanks to Jan for creating it, and here's hoping she recovers fully and as quickly as possible. She's got a great friend in you.
Thanks so much, behind in my online comments. I'm in my pj's at home, meanwhile Jan is hosting her martial arts class for drinks and snacks! I'd put my money on Jan and her delicious recipe...
Way to go, Jan! and Liz. Sounds great!
What a beautiful thing from the heart to do with and for her. She must be a very special woman and is very lucky to have such a special friend in you. I wish her a very speedy recovery to health again! The recipe looks delicious!
Thanks so much - it's such an easy recipe and tastes good at room temperature as well.
This looks really good - and I hope my energy healing is helping Jan!
Speedy recovery to Jan. She did a great job coaching on this recipe. Looks wonderful.
Thanks - Jan will be checking out the site this evening, I hope -
What a beautiful tribute to Jan! This receipe looks delish, so glad you posted it Liz and I am sending healing thoughts to Jan for a quick recovery. ;)
She's a tough cookie - moving home tomorrow. Thanks for your good wishes to pass along!
Yeah Jan!!! We are rooting for you. Your recipe sounds delicious! And, You have great taste in friends!
Thanks, Mare, the clouds are starting to lift and I'm cooking again.
Jan is doing very well and will get a big kick out of this. Plan to surprise her ;) Maybe now she will join in on the fun here...
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
Love the tapenade, Liz...thanks for sharing this recipe. Hope your friend Jan is much better since you last wrote out here!