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.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 12
veg
vegan
no cook
advance
snacks
hors doeuvres
appetizers
capps
vegan
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1 clove garlic
- 2 tablespoon brined capers drained
- 1 1/2 cups pitted black olives
- 1 1/2 cups pitted green olives
- 1/3 cup chopped roasted red bell peppers (jarred okay)
- 1/4 cup chopped fresh basil leaves
- 1/3 cup extra virgin olive oil
- toasted baguette slices or crackers
- 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
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.)
