Spicy olives and roasted red pepper

Zaytoun bil shatta

Preparation info
  • Serves


    as a condiment or as part of a mezzeh spread
    • Difficulty


Appears in

By Sami Tamimi and Tara Wigley

Published 2020

  • About

This is somewhere between a condiment and a salsa, as happy to be spooned alongside some pan-fried fish or meat as it is to be stirred through a simple bowl of rice.

Keeping notes: This keeps for about 4 days in the fridge, so make more than you need so that you have it to hand.


  • 1 large red pepper (150 g)
  • 4 tsp olive oil
  • ½


Preheat the oven to 220°C fan.

Place the pepper on a tray lined with baking parchment, toss with 1 teaspoon of oil and