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No Allergens specified
Olive and pepper like you’ve never met before. The contrast of the peppers and the olives complement each other fantastically. You’ll be making lots of this dip.
2 large green peppers
2 cups Gefen Pitted Green Olives, coarsely chopped
1 small red onion, diced
1 tablespoon Heaven & Earth Lemon Juice
1/3 cup fresh coriander, chopped (optional)
salt, to taste
pepper, to taste
Preheat oven to 425°F (220°C).
Cut the peppers in half, remove the seeds, and lay on a lined baking sheet, skin-side up. Roast the peppers 17–20 minutes, until the skin turns golden. Remove the peppers from the oven and transfer to a plastic bag. Close the bag and allow to sit for 20 minutes. Remove the skin and dice finely.
Pour half of the olives into a food processor or blender and process until smooth.
Pour into a bowl and add the remaining ingredients. Mix and taste to adjust the seasoning.
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