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Red pepper, black olive & anchovy compote

Recipe from: 12/1/2007 12:00:00 AM

Ingredients 9
Servings 8
Time 25


  • 4
    red peppers
  • 250
    black de-pipped olives
  • 125
    extra-virgin olive oil
  • 4
    cloves garlic, peeled
  • 10
    thyme sprigs, chopped
  • 20
  • 8
    mint leaves
  • 20
    basil leaves
  • freshly milled black pepper


Grill the red peppers, turning them regularly, until the skin has blackened.
Remove, let cool and skin. Remove the seeds and slice the peppers in thin slices. Try to catch the piquant juices, and never rinse the peppers to get rid of the seeds, that's a punishable offence!
Heat the olive oil in a casserole, and stir in the peppers and olives.
Add the garlic and thyme, and cook gently over a low heat for 10 minutes to infuse the flavours.
Add the anchovies, turn up the heat slightly, and stir until the anchovies have melted away.
Remove from the heat. Chop the mint and basil leaves, and add.
Season with the black pepper, cool to room temperature and serve immediately.

Read more on: grill  |  slow cook


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