Description
This vibrant Red Pepper Tapenade is a quick and flavorful Mediterranean-inspired spread made from roasted red peppers, green olives, capers, and garlic, blended with olive oil and lemon juice. Perfect as an appetizer or snack served with bread or crackers.
Ingredients
Scale
Tapenade
- 2 roasted red peppers
- 1 cup pitted green olives
- 2 tablespoons capers
- 2 cloves garlic
- 1/4 cup olive oil
- 1 tablespoon lemon juice
Instructions
- Combine Ingredients: In a food processor, combine the roasted red peppers, pitted green olives, capers, and garlic cloves for the base of the tapenade.
- Pulse to Chop: Pulse the mixture until it is coarsely chopped, ensuring the ingredients start to blend without turning into a paste.
- Add Olive Oil: With the food processor running, slowly drizzle in the olive oil, continuing to blend until you reach your desired consistency—smooth yet slightly textured.
- Add Lemon Juice: Pour in the lemon juice and blend just until it is fully incorporated, brightening the flavor of the tapenade.
- Serve: Transfer the tapenade to a serving bowl and enjoy it with slices of fresh bread or crackers as a delicious appetizer or snack.
Notes
- Use roasted red peppers from a jar or roast fresh peppers yourself under a broiler or on a grill until charred, then peel.
- Adjust olive oil quantity to achieve desired texture; less oil for chunkier, more for smoother tapenade.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Pair with crusty bread, pita chips, or use as a sandwich spread.
- For a spicier version, add a pinch of red pepper flakes or a small amount of chopped jalapeño.
