Calabrian Pepper Tapenade
Take the earthy, salty umami of Kalamata olives with the fruity, smoky heat of Calabrian Peppers and enjoy Calabrian Pepper Tapenade!
Equipment
- 1 A small bowl for mixing the tapenade
- 1 small skillet
- 1 knife
- 1 measuring cup
- 1 measuring spoons
- 1 food processor optional, can hand chop everything
Ingredients
- 4 tablespoons Calabrian Pepper paste, or finely chopped
- 1 cup olives kalamata, or a mix
- ½ cup walnuts
- ¼ cup Italian parsley fresh, chopped
- 1 teaspoon miso red
Instructions
- Place walnuts in a pan. Toast over medium heat until several shades darker. Stir to toast uniformly. Be careful, they can start to burn quickly.
- Pulse walnuts in a food processor, or coarsely chop.
- Pulse olives in food processor, or coarsely chop.
- Place all ingredients in a bowl and mix well.
- Let sit in the refrigerator to allow the flavors to meld and develop. It is even better the next day, so if you can, make it the day before though you may have to make extra so there is some left for dinner.
- Serve with crusty bread or crackers.
Tried this recipe?Let us know how it was!