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Red Pepper and Black Olive Tapenade

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.

MyRecipes JULY 2007

  • Yield: Makes about 2 cups


  • 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.