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 PiparrasCourse: AppetizersCuisine: MediterraneanDifficulty: Easy
150 g black olives, pitted
6 Piparras, (pickled peppers)
1 lemon juice
1 TBSP olive oil
1 tsp coarsely chopped parsley
½ tsp oregano
Salt and pepper
- 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.
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