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.

Yield: Makes about 2 cups
Recipe from MyRecipes

More From MyRecipes


  • 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. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Red Pepper and Black Olive Tapenade Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy