This a strong, hot, but still complex olive spread using semi-cured black olives, garlic, capers, and "Bulgarian Carrot" or shipkas peppers. I've already made it three times and have been enjoying and sharing it with friends over the last 5-6 weeks.
The semi-cured olives are ridiculously inexpensive ($2.59@lb at our local Sis Deli in Los Feliz) and the shipkas, a gorgeous medium-to-hot pepper that was allegedly smuggled across the Iron Curtain, are courtesy of Grassy Knolls - aka our hillside back yard garden.
Here's the recipe that I lashed up after researching tapenades:
- 1/2 cup of semi-cured black olives (a 1/2 cup AFTER pitting)
- 6 cloves of garlic
- 2 medium sized shipkas peppers (~2-3 inches long)
- 10-12 capers
- 1 tsp of olive oil
- 1 tsp of balsamic vinegar
This will last for some time refrigerated and I've mainly used it as a sandwich spread with homemade focaccia and ciabatta (especially delightful on toast).
Shipkas aka Capsicum annuum aka 'Bulgarian Carrot' coming into maturity at Grassy Knolls