Easy Tapenade with Piparras

Fresh and easy Tapenade with Piparras for #pintxoSaturday. Ready in 5 minutes to use as an appetizer, sandwiches, baked fish…

I made my own version of a classic tapenade with Piparras (pickled peppers) and I think it is the perfect combination.

Get some bread or sweet potato chips for dipping.

Do you need more appetizer ideas? check here.

Easy Tapenade with Piparras

Recipe by Enara ParraCourse: AppetizersCuisine: MediterraneanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Ingredients

• 150 g black olives, pitted

• 6 Piparras, (pickled peppers)

• 3 anchovies

• 1 lemon juice

• 1 TBSP olive oil

• 1 tsp coarsely chopped parsley

• ½ tsp oregano

• Salt and pepper

Directions

• In a food processor or vegetable-cutter combine all the ingredients. Pulse a couple of times until coarsely chopped.
• Place in a medium-size bowl and serve with bread or sweet potato chips.

Below the vegetable chopper I have, one of the best tools I have in the kitchen to chop vegetables within seconds. I use it every day.

Fissler finecut – Vegetable Chopper

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