Leftover olives…what to do? what to do?  A quick search found this fabulous tapenade recipe by Former Chef.  The recipe calls for kalamata, green, and Californa ripe olives but you can use any combination you have on hand.  The ripe olives add a nice balance to the punchy kalamatas.  You’ll also want to add roasted red pepper.  These can be bought in a jar but roasting them at home is super easy.

The easiest way to roast a red pepper is directly on your gas stove or grill.  Brush the pepper lightly with olive oil.  Put the pepper over a low flame and turn it frequently with tongs.  Char it well on all sides…this will take up to 10 minutes.  Place pepper in a bowl and cover with plastic wrap. This will create steam which will loosen the skins.  Once the pepper has cooled, cut it in half removing the seeds and charred skin.  Rinse to remove any remaining seeds or little bits of black charred skin.

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Triple Olive Tapenade

The tapenade recipe is so delicious. Spread it on crusty bread for an appetizer or pair it with baked salmon for a wonderful Mediterranean dish.

Author Former Chef

Ingredients

• 1 cup kalamata olives pitted
• 1 cup large green olives pitted
• 1 cup large ripe black olives pitted
• 1 red bell pepper roasted and cut into 1″ pieces
• 4-5 cloves garlic
• 1/2 oz. parsley loosely chopped
• 1/2 oz. basil loosely chopped
• 1 Tbl. lemon juice
• 2 Tbl. capers
• 5 Tbl. olive oil

Instructions

• Put the olives, garlic, and roasted red pepper into a food processor. Pulse in 1 second intervals 10 – 15 times. Scraping down sides of bowl as necessary. Do not over chop. You want to be able to see pieces of the different olives & peppers.
• Then remove the olive mixture and set aside.
• Add the parsley, basil, lemon juice, and capers into the processor bowl.
• With processor running drizzle in the olive oil until well blended. Pour herb oil over olive mixture and combine thoroughly.

Notes

I’ve also prepared ths tapenade using Sundried Tomatoes packed in oil in place of the roasted red pepper.
In addition, feel free to change up the fresh herb combination to nuance the flavors. Oregano and lemony thyme would both be great in this dip.

Serve with crusty bread and get happy.  

The post Triple Olive Tapenade {with Roasted Red Pepper} appeared first on Lemony Thyme.

We were first introduced to Chicken Marbella at a dinner party.  Not just any dinner party, but a monthly affair that revolved around a different theme chosen by the host couple.  We were each assigned a course and often a specific recipe to bring together to share. 

These evenings were mostly about dinner table conversations with good friends and sharing great food, however this dish stayed with us.  I’m not sure who came up with the idea of assigning recipes, but I for one loved it.  It took me outside my comfort zone.  I had become the appetizer queen, probably because it’s my favorite way to eat…with my fingers, but I loved the challenge of tackling a new recipe.  My most memorable assignment was for a Fall Themed Dinner.  We were given dessert… Apple Galettes with Caramel Sauce to be exact.  I will revisit this recipe and the fun we had making it sometime very soon.

Back to Chicken Marbella (sometimes referred to as Chicken Mirabella), besides the amazing flavors of this dish, the other thing I remember is before it ever made it to the table the aromas told us this would be something special.  Don’t fear the prunes or olives if you think you’re not a fan…. they are the stars of the dish, even if you don’t eat them (please give them a try).  This Mediterranean dish combines their sweet and salty influences to create the most amazing broth.  Basting the chicken throughout the cooking keeps it juicy and flavorful.

This make ahead dish has become a go-to dish in our house.  Serve over rice or couscous or even with a big piece of crusty bread.  Just don’t let one drop of this broth go to waste!

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Chicken Marbella

This make ahead dish has become a go-to dish in our house. Serve over rice or couscous or even with a big piece of crusty bread. Just don’t let one drop of this broth go to waste!

Prep Time 8 hours hours

Cook Time 40 minutes minutes

Total Time 8 hours hours 40 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 6 skinless chicken thighs or 4 boneless chicken breasts
• 2 garlic cloves minced
• 8-10 prunes pitted
• 8-10 green olives pitted
• 2 Tbl. capers with liquid
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 bay leaf
• ½ tsp. dried oregano
• 8-10 fresh oregano leaves
• Sea salt & fresh cracked pepper
• 1/2 cup white wine
• 1/4 cup brown sugar

Instructions

• Combine all ingredients except wine and brown sugar in baking dish.
• Mix well and refrigerate overnight.
• Preheat oven to 375 degrees.
• Top chicken mixture with wine and brown sugar.
• Bake for 35-40 minutes, basting chicken with liquid several times during cooking, until chicken is cooked through.

Notes

This recipe requires an over night marinade (8 hours minimum) Resting the chicken after cooking allows the juices to redistribute through the meat, leaving it juicy & moist.

The post Chicken Marbella appeared first on Lemony Thyme.