Roasted Red Pepper Tapenade is a bold and flavorful Mediterranean-inspired spread made with briny olives, sweet roasted red peppers, savory anchovies, garlic, and a splash of fresh lemon juice. Blended together with rich olive oil, this tapenade has a perfect balance of salty, tangy, and slightly smoky flavors. Ideal as an appetizer or a sandwich spread, it’s simple to prepare and packed with robust taste.

Why You’ll Love This Recipe

• Bold and savory: Combines salty olives, smoky peppers, and zesty lemon for maximum flavor.

• Quick to make: Requires only a few minutes of prep using a food processor.

• Versatile: Perfect for crostini, sandwiches, or as a dip for vegetables.

• Make-ahead friendly: Tastes even better after sitting for a few hours.

• Customizable: Easily adjusted for different tastes or dietary needs.

• Elegant and rustic: Looks beautiful and feels gourmet with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1¼ cups pitted Niçoise olives – These small, black French olives are known for their rich, slightly bitter flavor. You can also substitute with kalamata olives for a similar taste.

• ½ cup roasted red peppers – Use high-quality jarred roasted peppers, or roast your own for a deeper, smoky flavor. Chop them coarsely before blending.

• 2 anchovy fillets – These add a deep umami flavor and subtle saltiness. If preferred, they can be omitted for a vegetarian version.

• 1 small garlic clove – Fresh garlic provides a sharp, aromatic base that enhances the other ingredients.

• 1 teaspoon freshly squeezed lemon juice – Adds brightness and acidity to balance the richness of the olives and olive oil.

• 2 tablespoons extra-virgin olive oil – Smooths out the texture and brings the ingredients together with a fruity, rich finish.

• Freshly ground black pepper – To taste, adds a touch of spice and depth.

Directions

1. Add the pitted olives, chopped roasted red peppers, anchovy fillets, and garlic clove to the bowl of a food processor.

2. Pulse several times until the ingredients are finely chopped but not pureed. The tapenade should have some texture and small pieces visible.

3. With the food processor running, slowly drizzle in the olive oil and add the lemon juice.

4. Continue to pulse until the mixture is well combined but still slightly chunky.

5. Taste the tapenade and season with freshly ground black pepper as needed.

6. Transfer the tapenade to a serving bowl or airtight container and refrigerate for at least 1 hour to allow the flavors to develop.

7. Serve chilled or at room temperature with bread, crackers, or fresh vegetables.

Servings and timing

Yield: Makes approximately 1½ cups
Serves: 6 to 8 people as an appetizer or spread
Prep time: 10 minutes
Chill time: Minimum 1 hour for best flavor
Total time: About 1 hour 10 minutes

Variations

• Vegetarian version: Omit the anchovy fillets for a completely vegetarian tapenade. You can add a few capers for extra salty, briny flavor.

• Mixed olives: Instead of just Niçoise olives, try a mix of kalamata, green Castelvetrano, or other briny olives for a more complex taste.

• Spicy version: Add a pinch of red pepper flakes or a chopped chili pepper for a kick of heat.

• Herbed tapenade: Add a tablespoon of fresh chopped herbs such as basil, thyme, or parsley for an extra layer of freshness.

• Nutty texture: Stir in a small handful of finely chopped toasted walnuts or almonds for crunch and depth.

• Citrus twist: Replace lemon juice with a touch of orange zest and juice for a slightly sweeter citrus note.

• Chunky style: Instead of using a food processor, chop all ingredients finely by hand for a more rustic, chunky tapenade.

Storage/Reheating

• Refrigeration: Store tapenade in an airtight container in the refrigerator for up to 5 to 7 days.

• Flavor development: The flavor improves after a few hours, so making it ahead is recommended.

• Serving temperature: Serve cold or bring to room temperature for about 20 minutes before serving.

• Freezing: Freezing is not recommended, as the texture can become watery or grainy after thawing.

• Do not reheat: This tapenade is best enjoyed chilled or at room temperature and should not be microwaved or warmed.

FAQs

What is the main flavor of tapenade?

The dominant flavors in tapenade come from olives, which are salty and briny, and roasted red peppers, which add sweetness and smokiness. Anchovies and garlic add savory depth.

Can I use kalamata olives instead of Niçoise?

Yes, kalamata olives are a great substitute. They are slightly larger and have a fruitier flavor but work well in this recipe.

Are anchovies overpowering in this recipe?

No. When blended with the other ingredients, anchovies provide a savory background note rather than a fishy flavor. They enhance umami without being dominant.

Can I make this without a food processor?

Yes. You can finely chop all the ingredients by hand. The texture will be chunkier, but the flavor will still be excellent.

How long can I store this tapenade?

It will keep well in the refrigerator for up to one week. Make sure it’s stored in a sealed container.

Is this recipe vegan?

As written, no — it contains anchovies. To make it vegan, simply omit the anchovies and adjust seasoning if needed.

Can I serve this as a dip?

Absolutely. It works great as a dip for fresh vegetables, pita chips, crackers, or baguette slices.

What dishes pair well with this tapenade?

Serve it with cheese platters, on grilled meats, inside wraps or sandwiches, or as a topping for pasta or baked fish.

Can I make it ahead for a party?

Yes. This is an ideal make-ahead dish. Prepare it the day before and refrigerate to allow the flavors to deepen.

What if my tapenade is too salty?

If the tapenade tastes too salty, try adding more roasted red peppers or a small splash of lemon juice to balance it out.

Conclusion

Roasted Red Pepper Tapenade is a simple yet bold spread that brings a burst of Mediterranean flavor to any table. Whether you’re entertaining guests or just want to add a gourmet touch to your lunch, this tapenade is a deliciously easy option. With its rich blend of olives, peppers, and garlic, it’s a perfect companion to crusty bread, sandwiches, and more. Customize it to your taste, and enjoy it again and again — it’s a recipe you’ll return to often.