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Roasted Red Pepper Tapenade
This Roasted Red Pepper Tapenade is salty and briny. Eat it with crostini or crackers. Made with only 5 ingredients, it comes together in minutes.
Prep Time
5
minutes
mins
Total Time
5
minutes
mins
Course:
Appetizer
Cuisine:
French inspired
Diet:
Gluten Free, Vegan, Vegetarian
Servings:
4
Calories:
30
kcal
Author:
Willow Moon
Equipment
food processor
Ingredients
½
cup
chopped roasted red pepper
½
cup
Kalamata olives
pitted
1
clove
garlic
minced
1
tablespoon
lemon juice
½
teaspoon
balsamic vinegar
US Customary
-
Metric
Instructions
Put all the ingredients in a food processor. Pulse until you get desired consistency. You can also chop all the ingredients for a chunkier texture.
Place in an airtight container and store in the fridge.
Notes
This red pepper tapenade recipe will last a couple of weeks in an airtight container in the fridge.
Nutrition
Calories:
30
kcal
|
Carbohydrates:
1
g
|
Protein:
0
g
|
Fat:
2
g
|
Saturated Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
502
mg
|
Potassium:
25
mg
|
Fiber:
0
g
|
Sugar:
0
g
|
Vitamin A:
155
IU
|
Vitamin C:
9.8
mg
|
Calcium:
16
mg
|
Iron:
0.2
mg