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PEPPADEW® Peppers Recipe

Orange-Anchovy Tapenade Over Grilled Endive PEPPADEW® Recipe


3/4 cup pitted Castelvetrano olives (or fresh-cured green olives)
1 tablespoon balsamic vinegar
2 tablespoons minced fresh rosemary
Ground black pepper
6 anchovies, chopped
4 Belgian endives, halved lengthwise
Zest and juice of 1/2 orange
Olive oil
2 tablespoons chopped capers
1/4 cup thinly sliced PEPPADEW® peppers

Additional Info
  • Serves 4


Place the olives in a food processor and finely chop. Add the rosemary, anchovies, orange zest and juice, capers and balsamic vinegar. Pulse to mix. Season with pepper, then set aside. Heat the grill or a grill pan to medium-high. Brush the endive halves with olive oil. Grill until just tender, about 3 minutes. Serve warm, topped with the tapenade and the PEPPADEW® peppers.

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