Antipasti with black olive tapenade
Serves: 2
Prep time: 30 minsTotal time: 
Recipe photograph by Kate Whitaker
Antipasti with black olive tapenade
Serves: 2
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
493Kcal
Fat
38gr
Saturates
12gr
Carbs
10gr
Sugars
9gr
Fibre
6gr
Protein
14gr
Salt
2.5gr
Theo Randall
Italophile Theo Randall runs his acclaimed restaurant at the InterContinental, having previously earned a Michelin star at The River Café. Theo takes an unfussy approach to delicious Italian food in his best-selling book, Pasta.
See more of Theo Randall’s recipes
Theo Randall
Italophile Theo Randall runs his acclaimed restaurant at the InterContinental, having previously earned a Michelin star at The River Café. Theo takes an unfussy approach to delicious Italian food in his best-selling book, Pasta.
See more of Theo Randall’s recipes
Ingredients
- 2 red peppers
- ½ garlic clove, crushed to a paste with sea salt
- 1 tbsp olive oil
- 1 x 28g pack basil, leaves only
- 260g young-leaf spinach
- 125g buffalo mozzarella
- a few whole grilled artichokes from a jar, drained and halved
- grissini, to serve
For the olive sauce:
- 20 pitted black olives
- juice of ½ lemon
- 2 tbsp olive oil
Step by step
Get ahead
Prepare the peppers and the olive sauce up to a few hours ahead.
- Preheat the grill on high. Put the peppers on a baking tray and grill them until they're totally black on one side. Turn and grill on the other side until they're charred all over. Transfer the peppers to a bowl and cover with clingfilm to steam.
- Once the peppers are cool, scrape away and discard the charred skins and remove the seeds. Avoid washing them as this dilutes their flavour. Slice the peppers into strips.
- Put the pepper strips in a bowl with the garlic paste. Marinate for 10 minutes, then add ½ tablespoon of the oil. Tear half the basil leaves and add them to the peppers. Set aside.
- Meanwhile, blanch the spinach in boiling water for 20 seconds; drain in a colander. Once the spinach has cooled, lightly squeeze it to remove any excess liquid, then season and add the remaining ½ tablespoon of oil.
- To make the olive sauce, blitz the olives in a food processor with the lemon juice, the remaining basil leaves and some seasoning for 30 seconds. Add the olive oil and blitz for a further 5 seconds. Transfer the sauce to a small dish.
- Drain the mozzarella, then tear or slice it and arrange on a platter with the dressed spinach, marinated peppers and artichokes. Serve with the olive sauce and grissini.
