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.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Appetizer, Lunch, Snack
Cuisine: Keto, Mediterranean Inspired, Paleo, Vegetarian, Whole30
Servings: 4 servings
- 2 teaspoons capers
- 1/2 cup Spanish Olives
- 1/2 cup Kalamatas pitted
- 1/2 cup roasted red peppers
- 1 Tablespoon olive oil
add capers to the bowl of a food processor and pulse to chop, scrape the sides and pulse again
add the olives
rinse the roasted red peppers with water to remove some of the salt, drain and add to the bowl
pulse the food processor 3-4 to chop everything then scrape down the sides
pulse again 4-6 times
scrape down the sides
drizzle in the oil and pulse to combine
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
- 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