Two-Olive Tapenade
This tapenade is made with roasted red peppers instead of anchovies, as many tapenades are made with. With olives and capers, it has all the flavors of the Mediterranean. Spread on crostini (toasted bread) and garnish with basil to drive the point home. The type of olive used will determine the intensity of this tapenade. I usually make this with a variety of pitted Kalamata olives.
This tapenade is made with roasted red peppers instead of anchovies, as many tapenades are made with. With olives and capers, it has all the flavors of the Mediterranean. Spread on crostini (toasted bread) and garnish with basil to drive the point home. The type of olive used will determine the intensity of this tapenade. I usually make this with a variety of pitted Kalamata olives.
- Carbohydrate 2.33799937584967 g
- Cholesterol 0 mg
- Fat 8.9657086727058 g
- Fiber 1.51819666238403 g
- Protein 0.49374479188187 g
- Saturated Fat 1.20543057164538 g
- Serving Size 1 1 Serving (50g)
- Sodium 624.793116999104 mg
- Sugar 0.819802713465643 g
- Trans Fat 0.348024141887728 g
- Calories 86 calories
Step-by-step
- Roughly chop the garlic in a food processor fitted with the metal blade.
- Add the capers and process until they are finely chopped.
- Add the olives, bell peppers, and basil and pulse a few times to coarsely chop them.
- Pour in the oil, and pulse until the mixture is just blended, but not perfectly smooth.
- Transfer the mixture to a bowl and serve it with baguette slices or crackers.
- (If made ahead, cover and refrigerate the tapenade for up to 3 days.)
I'm excited to share this recipe for a delicious two-olive tapenade that is bursting with Mediterranean flavors. It's made with a combination of pitted black and green olives, roasted red peppers, capers, garlic, and fresh basil, all blended together with extra virgin olive oil. The result is a flavorful spread that is perfect for serving on crostini, crackers, or as a dip for vegetables.
The best part about this tapenade is that it's easy to make and can be tailored to your own taste preferences. If you like a more intense flavor, use a variety of olives that are known for their boldness, such as Kalamata or Gaeta olives. If you prefer a milder flavor, use a combination of milder olives, such as Castelvetrano or Niçoise olives. You can also adjust the amount of roasted red peppers and capers to your liking. If you don't have roasted red peppers on hand, you can substitute sun-dried tomatoes or even chopped fresh tomatoes. And if you don't have fresh basil, you can use dried basil or another herb of your choice.
