Ever curious what to do with the rest of the bottles of capers or olives once you’ve used just 1 tablespoon or so for a recipe? While they will keep in the fridge for a few months, I like to use them up by whipping up my all-purpose olive tapenade.
Often times I use whatever I have on hand – even if its a half-jar of this or a half-jar of that. Here’s my quick recipe*:
1 jar pitted kalamata olives, drained
1 jar manzanilla olives, drained
1 jar capers, drained
1/2 jar roasted red peppers, drained
1/4 cup red wine vinegar
2 tablespoons extra virgin olive oil
Salt and black pepper to taste
Combine first 4 ingredients in a food processor; process until finely chopped. Transfer to a bowl or plastic container; stir in vinegar, oil. Add salt and pepper to taste.
You can use this all-purpose tapenade as a topping for goat cheese crostini, as a sandwich spread, an ingredient that gives a little oomph to pastas, or a tasty topping on a piece of grilled fish.
*Note: This personal recipe was not put through the formal tasting and testing process that the Test Kitchens uses to vet Cooking Light recipes that appear in the magazine and on MyRecipes.com.