Red Pepper Tapenade
This simple Red Pepper Tapenade recipe leans heavily on a well stocked pantry and a good mix of olive flavors, add garlic or basil or anchovies if you need them.
Servings Prep Time
4servings 10minutes
Servings Prep Time
4servings 10minutes
  1. add capers to the bowl of a food processor and pulse to chop, scrape the sides and pulse again
  2. add the olives
  3. rinse the roasted red peppers with water to remove some of the salt, drain and add to the bowl
  4. pulse the food processor 3-4 to chop everything then scrape down the sides
  5. pulse again 4-6 times
  6. scrape down the sides
  7. drizzle in the oil and pulse to combine
  8. at this point it is done BUT you can continue to grind this to a paste if you like, some people like tapenade paste but I prefer it less combined-your choice
Recipe Notes
  • a food processor works best for the recipe
  • use a lively mix of any olives to get the most pungent and tasty tapenade
  • add 3-4 fresh basil leaves or garlic cloves or an anchovy fillet for a more traditional tapenade
  • you can stop after adding the olive oil or continue on grinding the tapenade to a paste, it’s entirely up to you