Red Pepper and Black Olive Tapenade

This is great to have on hand--spread on sandwiches, toss with fresh pasta, or stir into a vinaigrette. Prep: 20 minutes; Broil: 15 minutes; Stand: 10 minutes.
Makes about 2 cups


+ Add To Shopping List
1 red bell pepper
2 cups pitted kalamata olives
1 cup fresh basil leaves, packed
1 (3.25-ounce) jar capers, drained
2 garlic cloves, chopped
1 tablespoon fresh lemon juice
1/2 cup extra-virgin olive oil
Freshly ground pepper, to taste


1. Broil red pepper 3 inches from heat 15 minutes or until charred on all sides, turning occasionally. Place in zip-top plastic bag, seal, and let stand 10 minutes to loosen skins. Peel peppers, discard skin and seeds, and chop roughly.

2. Place red pepper, olives, and next 4 ingredients in a food processor, and pulse until combined. Slowly add olive oil while processor is running, and blend well. Season with pepper.

Created date

June 2007