A tapenade (of sorts) and a good salad dressing.

Wikipedia defines a Tapenade as a provincial dish containing finely chopped olives, capers, anchovies and olive oil.

I'm not a fan of anchovies. And I don't have any capers, but that's not the point of my experiment. Instead I wanted to make a nice dish along the same idea, except using roast peppers. (I saw something like this in the Whole Foods, but it contained a couple of things that are on my 'no eat' list.)

So here's what I did.

• 3 bell peppers
• Olive Oil
• 6 oz (dry weight) green olives, pitted
• 1/4 tsp rosemary
• 1/2 tsp course salt

First, slice and roast the peppers covered in olive oil until just starting to brown, then allow to cool.

Next, put into a food processor with the olives, rosemary and salt, and pulse in the food processor until finely chopped.

The result is a nice crumbly paste which can be used as a dip for breads or a spread.

Next, I took half the recipe and stored it away for my "tapenade", and took the other half and mixed into half of the vegan mayo recipe posted earlier. This resulted in a very nice creamy dressing that should taste pretty good on salads or as a dip for french fries.