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: 4 servings
Calories: 83kcal
Ingredients
- 2 teaspoons capers
- 1 cup Mixed Pitted Olives-green Kalamata, black olives
- 1/2 cup roasted red peppers
- 1 Tablespoon olive oil
Instructions
- 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
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
Nutrition
Serving: 1servings | Calories: 83kcal | Carbohydrates: 2g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 794mg | Potassium: 40mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 225IU | Vitamin C: 8mg | Calcium: 25mg | Iron: 0.3mg