Olive Tapenade

Ingredients:

• 1 Small red bell pepper
• 1/3 Cup pitted castelvetrano olives
• 1/3 Cup toasted walnuts
• 1/4 Cup pitted kalamata olives
• 1 Tablespoon chopped shallot
• 1 Teaspoon minced fresh garlic
• 1 Teaspoon dijon mustard
• 1/2 Teaspoon fresh thyme leaves
• 1/2 Teaspoon grated lemon zest
• 1/4 Teaspoon kosher salt
• 1/4 Teaspoon red pepper flakes
• 2 1/2 Tablespoons fresh flat-leaf parsley leaves, divided
• 3 Tablespoons extra-virgin olive oil

Method:

1. Adjust rack in oven to 7 inches below broiler element. Preheat broiler to high.
2. Place bell pepper on a rimmed baking sheet; broil 7 inches from broiler element for 12-15 minutes or until blistered, turning to char on all sides. Place pepper in a bag; seal. Let stand at room temperature for about 10 minutes. Remove pepper from bag and remove blackened skin from pepper. Seed and stem pepper. Halve pepper. Coarsely chop half of pepper and place it in the bowl of a food processor with blade attachment in place. Reserve remaining pepper half for other use.
3. Add castelvetrano olives and next 9 ingredients to food processor. Finely chop 1 1/2 teaspoons parsley and set aside. Add remaining 2 tablespoons parsley leaves to food processor; secure lid in place. Pulse until mixture is well blended and chopped, gradually adding olive oil through the pour spout as you pulse. Stop to scrape sides as needed.
4. Transfer tapenade into a container or small serving bowl; sprinkle chopped parsley over top. Cover and chill until ready to serve.

There are so many iterations on this recipe, the possibilities are endless. I love to use a mix of milder fruity flavored green olives, such as Sicilian Castelvetrano, and briny black olives, like kalamata. Toasted walnuts add an earthy balance, and roasted red bell pepper adds color and rounds out the flavor with a subtle sweetness. Use this multipurpose condiment to toss with pasta, serve alongside grilled meats, or slather on bread for a snack.