About This Product

Spanish grilled red peppers are blended with roasted aubergines, balsamic vinegar, and garlic to create a richly smoky, sweet-savoury tapenade. Thick and intensely flavoured, it’s perfect for bruschetta, sandwiches, pasta, pizza bases, grilled meats, fish, soups, grain salads, or dips. A chef-grade shortcut to fire-roasted vegetable complexity.

✓61% grilled red peppers

✓Roasted aubergine added

✓Smoky, sweet Mediterranean blend

Serving Suggestions & Cooking Instructions

Preparation: This tapenade is a concentrated, “ready-to-eat” product that captures the essence of fire-roasting. While it can be eaten cold, warming it gently helps release the smoky aromas of the grilled peppers.

Method: To use as a pasta sauce, stir a generous amount into hot, drained pasta with a tablespoon of olive oil. For pizza, spread it directly onto the dough before adding toppings; the high pepper content (61%) ensures it won’t become watery in a hot oven.

Gourmet Bruschetta: Spread a thick layer over toasted sourdough and top with crumbled feta or a dollop of creamy goat’s cheese. The tanginess of the cheese perfectly balances the “sweet-savoury” depth of the roasted peppers.

The Perfect Sandwich Upgrade: Use it as a vibrant alternative to mayonnaise in wraps, ciabattas, or halloumi burgers. It adds a “chef-grade” complexity that pairs brilliantly with roasted vegetables or grilled chicken.

Mediterranean Grains: Stir a few spoonfuls through warm couscous, quinoa, or a bulgur wheat salad. Add fresh parsley, toasted chickpeas, and a squeeze of lemon for a quick, flavour-packed lunch.

Fish & Meat Accompaniment: Serve as a relish alongside grilled white fish (such as sea bass) or roasted lamb. The smoky notes of the aubergine and peppers act as a natural seasoning that enhances grilled proteins.

Storage Instructions

Once opened, refrigerate and use within 4 weeks. Store in a cool, dry place before opening.