Spanish Tapenade Joseph Mishler, Executive Chef at Devon Seafood Grill Ingredients: 1/2 cup golden raisins 1 cup water 1 cup roasted red peppers, diced 1/4 cup capers, rinsed 2 tablespoons lemon oil 2 teaspoons chopped parsley 1/2 cup Mediterranean olives, seeded

Directions:
Place raisins and water in a sauce pan and bring to a boil. Turn off heat and let stand for 5 minutes. Strain raisins and reserve. Break Mediterranean olives in half with gloved hands. (Do not place them in the food processor without breaking them first because many of the olives have pits.)

Chop olives and raisins in a food processor and place in a mixing bowl. Add peppers, capers, lemon oil, and parsley to bowl with raisin olive mixture.

Notes: Chef recommends serving his tapenade with crackers or baked pita chips.