1 teaspoon of salted capers, rinsed
1/2 cup of pitted and drained green Spanish olives
1/3 cup of sun dried tomatoes, drained of excess oil
2 marinated red capsicum (bell pepper)*
1 clove of garlic
Make sure the capers and olives are well rinsed and drained or the tapenade will be far too salty. Puree all ingredients in a food processor.
*If you want to use fresh red capsicums, cut them in half, take out the seeds and place the halves, skin side up, under a hot grill. Grill until the skin begins to go black and starts to smoke and burn. When skins are mostly black and blistered, place the capsicum in a plastic bag and tie the bag closed and allow it to sit in the unopened bag for about 10 to 20 minutes, to sweat. Take the capsicum out of the plastic bag and peel the skin off. The skin should just lift off quite easily.
Serve with soft goat or sheep cheese on pumpernickel rounds; thin slices of sourdough baguette or your favorite crackers. This tapenade also goes surprisingly well with German sausages.