Red Bell Pepper And Olive Tapenade

Tapenade is a rich olive spread popular in the Mediterranean. Given my love for olives, it is obviously a staple in my kitchen. When mid-afternoon hunger strikes, it is useful to have this kind of healthy dips ready to spread on crackers or veggies. I have consumed several bottles of olive tapenade from Trader Joe’s in the past, i have eaten them with crackers, veggies and even as a spread for sandwiches. After i found this awesome 6 ingredient recipe in the vegetarian times, i have switched loyalties and this is my go to recipe for tapenade. The addition of roasted red bell pepper and sun-dried tomatoes makes this spread more delicious. Serve with hummus, olives and grilled pita for a light lunch or dinner or use as a dip with veggies for a healthy snack.

olive tapenade


1 medium red bell pepper

1 cup kalamata olives, pitted

1/4 cup parsley leaves, chopped

1.5 tablespoons olive oil

1.5 tablespoons red wine vinegar

2 tablespoons sun-dried tomatoes


freshly ground black pepper


1. Preheat broiler. Place bell pepper on a baking sheet and broil for 7-10 minutes or until blackened on all sides. Transfer to a paper bag or bowl, cover and let it cool for 5 minutes. Remove skin, core and seeds, roughly chop and set aside.

2. Process olives, parsley, oil, vinegar and sun-dried tomatoes in a food processor until finely chopped.

3. Transfer mixture to a large bowl and fold in the chopped bell peppers.

4. Season with salt and pepper.


3 thoughts on “Red Bell Pepper And Olive Tapenade

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