Description
A flavorful and easy-to-make Red Pepper Tapenade perfect for serving with bread or vegetables.
Ingredients
Scale
- 1 cup roasted red peppers, drained and chopped
- 1/2 cup pitted Kalamata olives, chopped
- 1/4 cup capers, rinsed and drained
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- In a food processor, combine the roasted red peppers, Kalamata olives, capers, parsley, and garlic. Pulse until the mixture is coarsely chopped.
- Add the olive oil, red wine vinegar, black pepper, and crushed red pepper flakes (if using) to the food processor. Pulse again until the mixture is well combined but still slightly chunky.
- Taste and adjust seasoning if necessary. If you prefer a smoother texture, process for an additional few seconds.
- Transfer the tapenade to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve with crusty bread, crackers, or fresh vegetables.
Notes
- For a smoky flavor, add 1 teaspoon of smoked paprika to the mixture before processing.
- Substitute black olives for Kalamata olives for a different taste profile.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Food Processor
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 1g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Red Pepper Tapenade, Tapenade Recipe, Mediterranean Appetizer