Print

Roasted Red Pepper Tapenade

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Roasted Red Pepper Tapenade is a Mediterranean-inspired spread made with briny olives, smoky roasted peppers, anchovies, garlic, and lemon juice, blended with olive oil for a rich, savory dip or sandwich spread. Perfect for crostini, platters, or entertaining.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 10 minutes (includes chilling)
  • Yield: 1½ cups (serves 6–8)
  • Category: Appetizer
  • Method: Blending
  • Cuisine: Mediterranean
  • Diet: Kosher

Ingredients

  • 1¼ cups pitted Niçoise olives (or substitute kalamata)
  • ½ cup roasted red peppers, coarsely chopped
  • 2 anchovy fillets (optional for vegetarian)
  • 1 small garlic clove
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • Freshly ground black pepper, to taste

Instructions

  1. Place olives, roasted red peppers, anchovies, and garlic in a food processor. Pulse until finely chopped but not pureed.
  2. With processor running, drizzle in olive oil and add lemon juice. Pulse until combined but still slightly chunky.
  3. Taste and adjust with black pepper. Chill at least 1 hour for flavors to develop.
  4. Serve cold or at room temperature with bread, crackers, or vegetables.

Notes

  • Omit anchovies and add capers for a vegetarian/vegan version.
  • Use a mix of olives for more complex flavor.
  • Add chili flakes or fresh chili for heat.
  • Mix in fresh herbs like parsley or thyme for freshness.
  • Chop by hand for a rustic, chunky texture.

Nutrition

Find it online: https://savorymomskitchen.com/roasted-red-pepper-tapenade/