It’s recipes like this that make days feel so smooth. And don’t we all say that? As we are in the midst of “menu planning” our weeks worth of dinners, so does going through the freezer and cubbards and strategically figuring out what we can pull together with random items.
That is where this recipe comes from. A combination of a half open jar of roasted peppers, a can of artichoke hearts and some brightening flavors of lemon juice and parsley. I also had the pleasure of sampling some gorgeous Nudo olive oil. I was given 3 different flavors and out of the extra virgin, basil and chili , I thought this rustic tapenade would go perfect with a good kick of spice.
Now I just want to mention that all the following comments and opinions are my own and I was not instructed or paid to offer a good review. However, with that being said, I absolutely LOVE this olive oil! I do have a thing for spice and when I took a little taste of the olive oil infused with chili, I fell in love! It was the perfect kick for the salty spread and honestly…I could drink this thing! I can’t wait to dip everything I can find into this chili olive oil. Am I going a little overboard here?
- 1 can artichoke hearts, drained
- 2-3 roasted red bell peppers
- 1-2 garlic cloves
- 2 Tb capers
- 1 lemon, juiced
- Small bunch Parsley
- 2 Tb Nudo Chili Olive + extra for drizzling
- Place all ingredients in food processor and pulse to coarsely grind. Drizzle with additional chili oil.