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This recipe is from Jax Fish House & Oyster Bar, a restaurant certified by the Monterey Bay Aquarium Seafood Watch for its sustainable seafood sourcing practices with four locations in Colorado’s Front Range area. Read more about the sustainable food scene in Denver.
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Red Bell Pepper Tapenade
- Yield: Makes ~3 cups
Description
Tapenade is a versatile spread made with olives, capers, and anchovies. Serve it as a dip on a charcuterie board, spread it on toast and crackers, toss it with pasta, or add it to your choice of protein. You can avoid the extra packaging that comes with store-bought versions and make this salty kitchen staple with just a few basic ingredients. Jax Fish House & Oyster Bar serves it on this Spanish White Anchovy Toast.
Ingredients
- 1 2/3 cups red bell pepper, roasted, peeled, seeded, and diced
- 3/4 cup Castelvetrano olives, minced
- 1 1/4 cups Nicoise olives, minced
- 3 Tbsps finely diced shallot
- 2 cloves garlic, minced
- 3 white anchovy filets, diced small
- 1 1/2 Tbsps capers, chopped
- 2 1/2 Tbsps parsley, chopped
- 2 Tbsps red wine vinegar
- 1 3/4 Tbsps olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
Why Eat Anchovies?
Eating low on the fishy food chain — sardines, anchovies, herring — lowers your risk of consuming toxic contaminants and it’s better for the planet to eat smaller fish that are more plentiful.
