Yield: 725 grams (about 3½ cups)
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) |
| Bell peppers, 2 to 3 fresh, for roasting, or one 12-ounce jar, drained | 130 | 1½ cups |
| Garlic, fresh | 9 | 1 large clove |
| Anchovies, oil-packed, drained (2-ounce tin) | 32 | 2 tablespoons |
| Olives, green, manzanilla or similar, drained (5.75-ounce jar) | 120 | 1¼ cups |
| Olives, kalamata, drained (10-ounce jar) | 171 | 1⅓ cups |
| Capers, drained (3.5-ounce jar) | 65 | ¼ cup |
| Olive oil, extra virgin | 198 | 1 cup |
| Minced fresh basil, oregano, marjoram, or mint, for garnish (optional) |
PROCESS
IF YOU ARE ROASTING YOUR OWN PEPPERS
Place 2 or 3 large, clean bell peppers over an open flame and char, turning occasionally, until well blackened.
Place in a paper bag or a bowl. Close the bag or cover the bowl, and let the peppers cool.
Rub off most the blackened skin, then seed and stem. Reserve until use.
TO MAKE THE TAPENADE
Place the garlic and anchovies in a food processor fitted with the cutting blade. Pulse to puree.
Add the olives, capers, and reserved bell peppers and pulse briefly, 5 to 10 seconds. Pause to scrape down the sides if necessary. The texture should be coarse, not pureed.
Stir in the olive oil and garnish with fresh herbs.