Ingredients

Method

• 8 slim sweet salad peppers
• Chopped Italian parsley
• Good olive oil
• Crusty bread for serving
• To make tapenade:
• 1 cup ripe black olives
• 1 tin tuna, drained
• About 20g anchovy fillets
• 2 tablespoons capers, rinsed
• 1 fat clove garlic, crushed
• 1/4 cup olive oil
• Milled black pepper

Method

Ingredients

Smash the olives, and discard the pips. Pound the olives with tuna, anchovies, capers and garlic in a processor.
Gradually beat in the oil and lemon juice, and season with milled black pepper.
Makes about 1 1/2 cups.